There has been a lot going on with our society lately. It is great to see our country moving in the right direction, with social equality (yay gay marriage!) and food quality. This past week, the FDA took partially hydrogenated oils OFF the GRAS (generally recognized as safe) list! All companies have three years to phase these harmful oils out of our food system. Also, big name companies like Subway, Kraft and General Mills have taken the pledge to remove artificial ingredients from their food. It seems that we have voted with our dollars and won!
Even with all these great steps in the right direction, there are still so many things to stay away from in our food system; which is why Ben and I have decided to only buy organic/wild caught meat and fish from now on. Since this is, obviously, much more expensive, we are trying to have more vegetarian meals each week.
Ben has wanted me to cook baked onions for a while, ever since I told him about my Creamy Baked Onions with Shrimp recipe. This dish gives you the pleasure of cutting off pieces of the onion, just like you would with meat. The creamy béchamel ties everything together into a rich, yet light veggie meal. If you have never tried a baked onion, I have to say it is something to add to your bucket list!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 2 servings