In December 2007, Central Oklahoma got hit with a devastating ice storm that left hundreds of thousands of people from Tulsa to Oklahoma City without power for days upon days. Fred had to take a chain saw to a tree that fell across our entryway during the storm so that my daughter, Alexis, and I could head to the Rock and cook up breakfast (fortunately, our grill, oven, and fryer were all gas-fueled).

I offered to make coffee and breakfast for the Red Cross team that had taken over a senior center near the cafe, and somehow, and I’m not quite sure how, that turned into breakfast, lunch, and dinner for 5 days running. Folks came from as far as Oklahoma City once they heard on the radio I was cooking up food. The local McDonald’s, Sonic, and our grocery store all brought cases and cases of food that would have spoiled, what with no refrigeration and such, and even the locals started leaving food from their own freezers and refrigerators at the Rock’s back door. You wouldn’t believe how many frozen turkeys we wound up with!

We ended up feeding more people than even the Red Cross in Oklahoma City. Now, whenever I go to roast a turkey, I can’t help but think of the ice storm of ’07 and the generosity and good intentions that came together at the Rock during that time. I didn’t have time to brine the turkeys then, but under saner circumstances, I always try to make time. Though it’s not essential, I think it makes a big difference.

Ingredients

1 cup + 1 tablespoon salt
1 turkey (10–12 pounds), tail, neck, and giblets removed
1⁄4 cup fresh lemon juice (from 2 lemons)
1 small yellow onion, quartered
2 carrots, trimmed, peeled, and roughly chopped
Leafy tops of 1 bunch celery (save the stalks for another use, such as stuffing)
1 bunch flat-leaf parsley
6 sprigs fresh rosemary
6 sprigs fresh thyme
4 tablespoons unsalted butter, melted
Homemade gravy

Brine and air-dry the turkey (optional). Bring 8 cups of water and 1 cup of salt to a boil in a tall, 20-quart stockpot (if you don’t have a stockpot, bring the water to a boil in a large pot), turn off the heat, and set aside to cool. Add the turkey and enough cold water to cover it to within 1″ from the top of the pot. (If you’re not using a stockpot, transfer the salt water to a large cooler and add the turkey and enough water to cover it. Note that if you have to add more than 2 gallons of water to cover the turkey, you need to dissolve extra salt in some warm water: 1⁄4 cup for each extra quart.) Cover the pot and refrigerate the turkey for 12 hours or overnight. Remove the turkey (discard the water), pat dry with paper towels, and place breast-up on a roasting rack set over a rimmed baking sheet or roasting pan. Refrigerate overnight.

Prep the turkey. Take the turkey out of the refrigerator 30 minutes before heating the oven to 325°F. Pour the lemon juice into the cavity of the turkey, and then rub the remaining 1 tablespoon salt into the cavity. Stuff the turkey with the onion, carrots, celery leaves, parsley, rosemary, and thyme, and then plug the cavity with a bunched-up piece of foil. Cross the legs one over the other and use butcher’s twine to tie them together at their base. Tuck the wings underneath the breast and, if you have a trussing needle, stitch the neck opening closed; if you don’t, use wooden toothpicks or small wood skewers to bring the skin together as much as possible. Brush the turkey with the melted butter (sprinkle with an additional 2 teaspoons of salt if you didn’t brine it).

Roast the turkey. Roast the turkey until the thickest part of the thigh reads 165°F on an instant-read thermometer, about 31⁄2 hours. Transfer the turkey to a cutting board (or serving platter if you’re carving it at the table) and let it rest for at least 10 minutes before carving. Serve with the gravy.

Flank and skirt steaks are two of my favorite low-cost, big-flavor meats. Turned into fajitas, one steak easily stretches into four servings (and the recipe can be doubled to serve more), especially when smothered with onions and peppers. Fajitas are super adaptable to nearly any situation, too — if you have tortillas in the fridge (quesadillas are a house favorite so we always do), you’re in the clear. If not, serve it as southwestern steak stir-fry alongside some red beans and rice.

Ingredients
21⁄2 tablespoons olive oil
2 limes, juiced
1⁄4 cup finely chopped cilantro
1⁄2 to 2 jalapeño chile peppers, ribbed, seeded, and finely diced (optional)
2 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
11⁄4 pounds flank or skirt steak, sliced crosswise into 1⁄4″-thick pieces
2 large green or red bell peppers or 1 cup of roasted pepper strips
1 large white onion
8 flour tortillas
Salsa, for serving

Marinate the meat. Whisk 11⁄2 tablespoons of the olive oil, the lime juice, cilantro, jalapeños (if using), garlic, cumin, paprika, oregano, salt, and black pepper together in a large bowl. Place the meat in the marinade and toss to coat. Set aside while you slice the peppers and onion into 1⁄4″-thick strips.

Sear the steak. Heat a heavy-bottomed skillet (cast iron works great) for 3 minutes over medium-high heat. Remove the steak from the marinade. Drizzle 1⁄2 tablespoon of the olive oil into the pan and then add half of the steak to the skillet. Cook, stirring occasionally, until the steak is nicely seared on all sides, about 2 minutes. Transfer the steak to a large plate and repeat with the remaining steak slices. Use tongs and a wad of paper towels to wipe out the skillet (be careful—it’s hot).

Brown the vegetables. Place the skillet back over the heat and drizzle in the remaining 1⁄2 tablespoon of olive oil in the pan. Add the onion and bell peppers to the pan and cook until charred and softened, about 5 minutes. Heat the tortIllas. While the onion and peppers cook, wrap the stack of tortillas in a kitchen towel or paper towels and place them on a plate. Microwave them until they are soft and supple, 20 to 30 seconds. Transfer the steak and vegetables to a large shallow dish and serve with the warm tortillas and the salsa.

This brown sugar–brined chicken has been in the Rock’s menu for 15 years. The brine uses pantry ingredients such as brown sugar, salt, and dried herbs, so it’s easy to throw together in the morning or even the night before you plan to serve it. That way, all you need to do before dinner is bake it.

Ingredients
1 cup (or 1⁄2 cup table salt) + 1 teaspoon kosher salt
11⁄2 cups dark brown sugar
1 yellow onion, quartered
4 garlic cloves, smashed
6 bay leaves
6 whole black peppercorns
2 pounds bone-in, skin-on chicken breasts, legs, or thighs
2 fennel bulbs, fronds and stalks removed, cored, and sliced into 1⁄2″-thick wedges
1 red onion, halved and sliced into 1⁄2″-thick wedges
3 tablespoons olive oil
1⁄2 teaspoon freshly ground black pepper

Brine the chicken. Bring 2 cups of water to a boil in a large pot. Stir in 1 cup of salt and the brown sugar until dissolved, and turn off the heat. Let the mixture cool for 15 minutes before adding 12 cups of cold water, the yellow onion, garlic, and spices. Divide the mixture and chicken between 2 gallon-size resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours.

Bake the chicken. Heat the oven to 350°F. Toss the fennel and red onion with 2 tablespoons of olive oil, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon of pepper in a 3-quart baking dish. Drain the chicken and pat dry with paper towels. Place the chicken pieces skin-side up on top of the vegetables, brush with the remaining oil, and sprinkle with the remaining salt and pepper. Roast until the chicken skin is crisp and golden, and the chicken is completely cooked through, stirring the vegetables halfway through cooking, 50 minutes to 1 hour. Remove the chicken from the oven and adjust the oven rack to the upper-middle position. Transfer the vegetables to a bowl and set aside. Heat the broiler to high and broil the chicken until the skin is crisp, 1 to 2 minutes (watch the chicken carefully, as broiler intensity varies). Divide the chicken among plates and serve the vegetables on the side.

Shop Smart
If you’re not into fennel, then substitute any other sliced vegetable, such as potatoes, carrots, rutabagas, parsnips, or even Brussels sprouts.

My oven-fried chicken tastes like the real deal, but is a ton healthier for you. And because the cleanup is a snap (no oil to dispose of or splattered stove top to scrub), you’ll think twice before pulling into the drive-thru next time your crew is jonesing for a bucket of take-out chicken. Best of all, not only will you save money, you get to serve it up with your own healthy sides.

Ingredients
1 2⁄3 cups plain, full-fat yogurt
2 tablespoons yellow mustard
1 teaspoon hot sauce
2 teaspoons Tex-Mex Rub
1 teaspoon celery salt
11⁄2 teaspoons salt
3 pounds bone-in chicken breasts or thighs, skin removed (if the breasts are very large, cut them in half crosswise)
1 teaspoon canola oil
21⁄2 cups dried bread crumbs, cracker crumbs, or panko
2 tablespoons unsalted butter, melted, or canola oil

Marinate the chicken. Whisk together the yogurt, mustard, hot sauce, 1 teaspoon of the Tex-Mex Rub, the celery salt, and 3⁄4 teaspoon of the salt in a large bowl. Add the chicken and turn to coat with the marinade, then place the chicken in 1 or 2 resealable gallon-size plastic bags and refrigerate for at least 2 hours or overnight.

Coat the chicken and bake. Heat the oven to 400°F. Line a rimmed baking sheet with foil and grease with 1 teaspoon of oil. Whisk together the bread crumbs, the remaining 1 teaspoon Tex-Mex Rub, and the remaining 3⁄4 teaspoon salt in a medium bowl. Working 1 piece at a time, remove the chicken from the marinade and roll it around in the bread crumbs until evenly coated, and then place it on the baking sheet. Drizzle the melted butter or 2 tablespoons of oil over the chicken and bake until it is lightly browned and its temperature is 170°F, about 40 to 45 minutes (if you want a little extra color, place the chicken under your broiler for a few minutes until it’s more deeply browned). Remove from the oven and serve.

D2D
If you’re in a breast meat–only household, split those cuts up. Place your bone-in chicken breast on a cutting board, then, with a sharp chef’s knife, cut straight down crosswise through the breast, dividing it in 2. you instantly get 4 pieces of white meat for the price of 2.

In Germany, spaetzle is as popular as French fries, eaten with just about anything. When I started cooking spaetzle at the Cafe, people went so crazy for it that I had to start making extra batches to freeze because diners were stopping in and buying the uncooked spaetzle right off me so they could cook it up themselves at home for dinner! If only they knew how easy they are to make, based on simple pantry ingredients and some fresh herbs. They really class up a simple dish of pork chops, though!

Chops
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1⁄2 teaspoon salt
1⁄4 cup coarsely ground black pepper
2 teaspoons canola oil

Spaetzle
4 cups all-purpose flour
3 large eggs
1 cup low-fat or whole milk
2 teaspoons lemon juice (optional)
1⁄4 teaspoon salt
All-purpose flour
3 tablespoons unsalted butter at room temperature
1 tablespoon finely chopped tender herbs (such as basil, chives, or tarragon)

Season the chops. To prevent the pork chops from curling as they cook, make 2 or 3 small, vertical cuts into the fat and silver skin surrounding the meat on each chop. Season the chops with the salt. Place the pepper on a plate and shake the plate a little to evenly disperse it in a single layer. Dip one side of each chop in the pepper, then place the chop on a plate. Cover with plastic wrap and refrigerate.

Make the spaetzle. Place the flour in a large bowl and make a well in the center. Whisk the eggs, milk, lemon juice (if using), and salt together in a small bowl and pour into the well. Combine using a wooden spoon to create a dough. Generously flour a sheet pan. Break off pieces of dough (about 1⁄3-cup knobs), roll into a 1⁄4″-thick rope, flatten slightly, and cut into 1⁄4″-long pieces. Repeat with the remaining dough.

Boil the spaetzle. Bring a large pot of salted water to a boil. Boil the spaetzle until cooked all the way through, 10 to 15 minutes, and then drain in a colander and rinse under cold water. Line a sheet pan with paper towels and place the spaetzle on it to drain for a few minutes before cooking or freezing (if freezing the spaetzle, leave it on the sheet pan and freeze for 1 hour, then transfer to a few quart-size resealable freezer bags for up to 3 months).

Cook the pork chops. While the spaetzle boils, start the chops. Heat a large skillet (preferably cast iron) over medium-high heat for 1 minute. Add the oil and then the pork chops, pepper-side down. Cover and cook the chops until the pepper is browned, 3 to 4 minutes. Reduce the heat to medium, turn the chops over, and continue cooking until the chops are cooked through, an additional 3 to 4 minutes. Transfer to a platter to rest.

Brown the spaetzle. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add enough spaetzle to fill the pan in a single layer (you will need to brown them in batches) and cook, stirring occasionally, until browned on all sides, about 4 minutes. Repeat with another tablespoon of butter and the remaining spaetzle. Transfer the spaetzle to a serving bowl and toss with the remaining butter and herbs and add a pinch of salt if needed. Serve with the chops.

D2D
Avoid small bottles of spices if you can and instead buy spices in bulk at ethnic markets, health-food stores, or warehouse stores for big savings—often up to 50 cents per ounce. that said, buy your bulk spices with caution—it doesn’t pay to purchase a big bag of ground turmeric if you barely ever use it. remember, dried, whole spices only stay fresh for about 1 year, while ground spices give you even less wiggle room at 6 months. so when it comes to spices, just buy what you will honestly use (peppercorns, dried oregano, cinnamon, whole nutmeg, etc.) in bulk—or better yet, divvy up your booty with friends so everyone can take advantage of a manageable amount of fresh spices at a fraction of the cost.

D2D
If you like to try out new wines,
a great idea is to mix and
match different kinds of wine
to create a customized 12-pack
case. Most wine shops offer a
by-the-case discount, which
comes in especially handy for

Covered with the creamy Parm sauce, these shells are a great way to get your kids (and green-averse adults) to eat their vegetables. The sky is the limit when it comes to filling the shells. If you’re craving meat, add some shredded chicken or even lump crabmeat. Broccoli, Swiss chard, and asparagus can all stand in for spinach, and if you’re not big on mushrooms, lose them.

Ingredients
12 ounces jumbo shells
2 tablespoons olive oil
3 ounces (about 1 cup) finely chopped cremini mushrooms
2 garlic cloves, finely minced or pressed through a garlic press
6 ounces frozen or fresh spinach, thawed
1 pound whole-milk or part-skim ricotta cheese
4 cups (16 ounces) grated whole-milk or part-skim mozzarella cheese
2 large eggs, lightly beaten
1⁄2 cup finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano (from about 1 large sprig)
11⁄2 teaspoons salt
3 cups homemade Parmesan sauce or store-bought Alfredo sauce
1⁄3 cup grated Parmesan cheese

Boil the pasta. Preheat the oven to 350°F. Bring a large pot of salty water to a boil over high heat. Add the shells and boil them until just shy of al dente, about 10 minutes. Drain and rinse under cool water and then set aside. Make the fIllIng. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and garlic and cook, stirring often, until the mushrooms get juicy, about 5 minutes. Add the spinach and cook, stirring often, until wilted and most of the liquid is gone, about 5 minutes longer. Transfer the mixture in an even layer to a baking sheet to cool. Meanwhile, stir together the ricotta, 3 cups of the mozzarella, the eggs, basil, oregano, and salt in a large bowl. Stir in the cooled vegetables and set aside.

Stuff the shells. Pour a third of the sauce into the bottom of a 13″ x 9″ baking dish. Use a small spoon to fill each shell with 1 heaping tablespoon of the cheese/spinach mixture, and then place it in the baking dish. Once all of the shells are filled, cover them with the remaining sauce, the remaining 1 cup of mozzarella, and the Parmesan. (At this point, the dish can be frozen for up to 3 months; defrost it overnight in the fridge before baking.)

Bake the shells. Cover the baking dish with foil and bake until bubbly, about 40 minutes. Uncover the dish and bake until the cheese is bubbling and golden brown, another 10 to 15 minutes. Remove it from the oven and let the stuffed shells rest for 5 minutes before serving.

Cast-iron skillets are made to last a lifetime — I’ll take one over an expensive stainless steel frying pan any day. I’ve been using mine for years, and instead of showing its wear and tear, it only gets better with time. Tag sale finds are often already broken-in and seasoned.

Ingredients
3 tablespoons + 21⁄4 teaspoons table salt
3 tablespoons light brown sugar
3 garlic cloves, crushed
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1 pound carrots, trimmed, peeled, and cut on the diagonal into 1⁄4″ slices, or 1 pound baby carrots
1⁄2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1⁄4 cup balsamic vinegar
1⁄4 cup maple syrup
11⁄2 tablespoons Dijon mustard
2 pods star anise or 1 cinnamon stick

Brine the chops. Dissolve 3 tablespoons of salt and the sugar in 2 cups of warm water in a large bowl. Add the garlic, 2 cups cold water, and the pork chops. Refrigerate for 30 minutes or up to 1 hour.

Parboil the carrots. Meanwhile, bring 2 quarts of water to a boil in a large saucepan over high heat. Add 2 teaspoons of salt and the carrots and cook until the carrots are barely tender, 3 to 4 minutes. Drain and rinse under cold water to stop the cooking. Drain again.

Sear the chops. Remove the chops from the brine (discard the remaining brine), rinse under cold water, and pat dry with paper towels. Season the chops on all sides with the pepper. Heat the oil in a large, nonstick skillet or cast-iron skillet over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 5 minutes total. Transfer to a large plate.

Glaze the chops and carrots. Whisk the balsamic vinegar, maple syrup, mustard, and the remaining 1⁄4 teaspoon salt together in a small bowl. Pour the mixture into the skillet, add the star anise or cinnamon, and cook over medium-high heat, scraping the pan bottom with a wooden spoon to loosen the browned bits, until a thick, syrupy glaze forms, about 3 minutes. Return the pork chops and any accumulated juices to the pan and turn each chop to coat with the glaze, then transfer the chops to a clean plate. Add the carrots to the pan and cook, stirring occasionally, just until heated through, 2 to 3 minutes. Serve the chops with carrots spooned alongside.

Cook Smart
Real maple syrup is not cheap, so if you don’t have any for the glaze, make a quick brown sugar syrup by bringing 5 tablespoons of dark brown sugar to a boil with 1⁄4 cup of water.

Burgers go from ho-hum to fancy when you form the mixture around a skewer. This recipe is a great one for parties and entertaining—it offers that wow factor without you having to shell out big bucks on shrimp or filet. The kebabs are fantastic cooked on the grill, too.

Salad
10 radishes, trimmed, washed, and thinly sliced
2 large cucumbers, washed and thinly sliced
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1⁄4 cup finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint (optional)
1⁄4 teaspoon salt

Kebabs
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
1⁄4 cup toasted pine nuts
1 tablespoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon

Make the salad. Place the radishes, cucumbers, lemon juice, olive oil, parsley, mint (if using), and salt in a large bowl and toss together. Cover with plastic wrap and refrigerate up to 4 hours.

Mix the meat. Adjust an oven rack to the top position and heat the broiler to high. Line a baking sheet with foil
and set aside. Place the meatball mixture, nuts, sugar, cumin, oregano, allspice, and cinnamon in a large bowl
and mix to combine.

Shape and broil the kebabs. Divide the meat into 24 pieces and shape into oblong torpedoes. Thread 3 lengthwise onto each of 8 wooden or metal skewers and place the skewers on the baking sheet. Fold a sheet of foil in half lengthwise and place over the skewer bottoms to keep them from burning if using wooden skewers. Broil the kebabs until browned, 5 to 6 minutes, turn the skewers over, and broil the other side until browned, another 4 to 5 minutes. Serve hot or at room temperature with the salad on the side.

Shop Smart
When I see a sale on ground turkey (preferably dark meat), ground pork, ground veal, or even ground bison, I’ll buy a few pounds and freeze it for a rainy-day meatball marathon. Cutting other types of ground meat into the beef keeps the mixture flavorful, tender, and moist.

Bite into this mild-mannered-looking burger and you’ll get a cheesy surprise and the big flavors of garlicky arugula pesto. My burgers come off the same grill that has been at the Rock since it first opened 70 years ago (it was the only piece of the kitchen that was unharmed from the fire), and it has probably grilled about 21⁄2 million burgers since then. I mean, off of that grill came burgers to feed our boys going off to World War II and coming home from ‘Nam. It served the hungry during the Depression. When I think of all the people who have been comforted by the food coming off of that grill, it gives me perspective and makes me happy that I can keep the Rock and its amazing history alive.

Pesto
1 cup (about 4 ounces) finely grated Parmesan cheese
About 2 cups arugula
1⁄2 cup toasted pine nuts
1⁄4 cup extra-virgin olive oil
4 garlic cloves, roughly chopped
1⁄2 teaspoon freshly ground black pepper
1⁄4–1⁄2 teaspoon salt

Burgers
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
6 slices fresh mozzarella cheese
2 teaspoons canola oil
6 hamburger buns, toasted

Make the pesto. Place the Parmesan, arugula, pine nuts, olive oil, garlic, and pepper in a food processor and blend for 15 seconds. Stop and scrape the sides of the bowl, and process until the pesto is smooth, about 10 seconds more. Taste and add the salt if necessary.

Stuff the burgers. Take 1⁄3 cup meat mixture and form it into a flat circle, about 4″ in diameter. (Make the patty slightly larger or smaller depending on the width of your mozzarella cheese slice—the patty should be just slightly wider than the cheese slice.) Place a piece of cheese in the center and top with another 1⁄3 cup meat mixture, also flattened into a circle. Seal the edges shut and repeat with the remaining meat and cheese, until you have 6 filled hamburger patties.

Cook the burgers. Heat the canola oil in a large, nonstick skillet over medium-high heat. Place the burgers in the pan (as many as will fit), cover, and cook until browned, about 3 to 6 minutes per side. Place each burger on the bottom half of a bun, top the burger with about 2 tablespoons pesto, cover with the bun top, and serve.

When I was 19 years old, I joined the crew of a cruise line as a purser. Up until that point, the fanciest sit-down meal I had ever experienced was my prom dinner at a banquet hall in Oklahoma. On the cruise ship, I was just like Julia Roberts in Pretty Woman, not knowing which fork to use, let alone the proper way to hold it! So, at my first dinner I went for soup, the simplest and most straightforward dish I could think of. Though I’d never had French onion soup before, it was truly love at first bite.

Onion Soup
1⁄2 cup (8 tablespoons) unsalted butter
4 large (3 pounds) white onions, halved and thinly sliced
11⁄2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
8 cups canned beef (or vegetable) broth
3 tablespoons all-purpose flour

Cheese Toast
6 slices (1″ thick) French bread
2 tablespoons unsalted butter, melted
6 slices Swiss cheese
1⁄4 cup finely grated Parmesan cheese

Cook the onions. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, salt, and pepper and reduce the heat to low. Cook until the onions are soft and golden brown, stirring occasionally, about 20 minutes.

Simmer the soup. Meanwhile, bring the beef broth to a boil in another pot. Mix the flour into the onions and cook for 1 minute, stirring constantly, then add 1 cup of beef broth, stirring well to work out any lumps. Add the remaining beef broth and bring to a boil. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 40 minutes.

Make the cheese toasts and serve. Heat the broiler to high. Brush both sides of the bread slices with melted butter and place them on a rimmed baking sheet. Broil until golden on both sides, about 1 minute per side (watch the bread closely, as broiler intensity varies). Top each slice with a piece of Swiss cheese and broil until the cheese is bubbly and browned, about 11⁄2 minutes. Divide the soup among 6 bowls. Add a piece of cheesy bread to each bowl, sprinkle with Parmesan, and serve.

Cook Smart
Turn the last bowl of french onion soup into french dip sandwiches. Warm a few slices of roast beef in a saucepan with some soup. Use tongs to place the beef and onions from the soup between a split french roll. Serve with the broth on the side for dunking.