This classic soup gets it incredible flavor from slow-cooked, well-caramelized onions. You can roast the onions in the oven or caramelize them on top of the stove. Use Maui or Sweet Vidalia onions in place of the basic yellow onion, if you so choose.
This no-cook soup is full of flavor from the ripe tomatoes of the season and the olive oil and balsamic brighten this bowl of summer essence. Use a combination of heirloom tomatoes, red, yellow, orange, etc., for the best flavor and color.
Recipes Courtesy of Abby Dodge www.abbydodge.com Pastry Chef Abby Dodge is our Resident Pastry Chef on the Radio, a widely respected baking expert as well as a popular cookbook author, food writer and instructor. She studied in Paris at La Varenne and is the author of nine cookbooks, her newest entitled "Mini Treats & Handheld Sweets~Delicious Desserts to Pick up and Eat".