1. In a pot, caramelize the onions slowly in olive oil over a medium low heat until they are dark and soft
2. Add the cremini mushrooms and garlic and allow them to cook for 4-5 minutes, stirring occasionally to prevent burning
3. Pour in 4 cups of water, add the porcini and bring to a gentle simmer
4. Allow the soup to simmer for 15 minutes
5. Add the fresh thyme and balsamic vinegar, simmer for 5 more minutes and season to your liking with salt and pepper
6. Cut the sourdough into a medium dice and toast in the oven until they are crispy
7. Place the soup in a bowl, top with the croutons and swiss cheese, then bake in the oven at 350 degrees until the cheese melts

For the Onion Rings:
1. In a bowl combine the buttermilk and eggs, in a separate bowl combine the flour and bbq seasoning
2. Dip the red onion rings into the flour, then the buttermilk mixture, then back into the flour
3. Fry them in a 325 degree deep fryer until golden brown

For the Burger:
1. Separate the burger meat into 4- 4oz balls and place on a griddle
2. Top the burgers with the julienned onions and smash them flat with a spatula
3. Season with salt and pepper and allow them to cook until caramelized
4. Flip the burgers and top each with a slice of pepper jack cheese and cook until the cheese is melted

To Assemble:
1. Toast the brioche buns
2. Place a slice of the brisket on the bottom of each bun and then stack two of the burger patties on top
3. Add the onion rings, drizzle with bbq sauce and place the top bun on the burger

1. Medium dice the sweet potatoes and beets and toss them with some olive oil and salt
2. Roast the vegetables at 400 degrees for 15 minutes until they are caramelized and soft
3. In a pot on the stove combine the vinegar, honey and 1 cup of water and bring to a simmer
4. Place the red onions into the vinegar mixture and let the simmer for 5 minutes, then cool
5. For the crispy kale, break the kale into chunks, toss with some olive oil and salt and bake in a 400 degree oven for 10 minutes until crispy
6. Place the sweet potatoes, beets and crispy kale in a bowl
7. Top it with a fried egg, the sunflower seeds and pickled red onions

For the Dough:
1. In a bowl combine the water and yeast
2. Add the flour to the mixture and begin to knead
3. Add the salt and finish kneading until the dough is well mixed
4. Cover the dough and let it rest on the counter for 3 hours
5. Oil a pan with half of the olive oil and stretch the dough inside
6. Allow the dough to rest for another 30-45 minutes
7. Once the dough has risen, press the grapes into the dough
8. Arrange the sliced onions and rosemary sprigs on the top
9. Drizzle with the remaining olive oil and bake at 425 degrees for 15 minutes or until the dough is golden brown

Roasted Onions Preparation:
In a cast iron pan add canola oil and onion halves. Place the pan in a preheated 375F oven for 30 minutes. Turn onions and place back in the oven for 10 more minutes. Remove from oven and season with kosher salt and pepper to taste.

Gremolada Preparation:
In a 12-inch sauté pan add the canola oil and warm the pan over medium heat. Add panko and cook until the golden brown. Let the panko cool down. Add chopped parsley, zested garlic, lemon zest, and season with kosher salt and pepper to taste.

Seared Lemon Preparation:
In a hot cast iron pan over high heat sear the lemons cut side down until golden brown.

Assemble:
Warm the onions in a cast iron Staub. When they are hot, top the onions with a healthy amount of gremolada. Spoon extra around the sides to fill in the bottom of the dish. Sprinkle the capers over the onions. Finish the dish with the seared lemons.

Onion Jam Preparation:
In a cast iron skillet over low-medium heat add canola oil, thyme sprig and sliced onions. Season with salt to taste and cook until onions are translucent. Low and slow is the key to this as you don’t want the onions to caramelize. This will take approx. 20 minutes.

Preparation:
In a skillet toast Texas toast with 4 oz of butter. Add the butter in batches so the toast doesn’t soak up all the butter. The Texas toast should be golden brown on both sides.

Soft Scrambled Egg Preparation:
In a large nonstick pan over low heat add 3 oz of butter and let it melt. Add the eggs and continuously stir with a rubber spatula. Season with salt and pepper to taste.

Assemble:
To assemble the dish evenly distribute the onion jam on each toasted Texas toast. Top the onion jam and then the scrambled egg. Sprinkle the toast with the chopped chive and finish with the sliced truffle.

1. Combine all ingredients for the batter in a food processor and mix to form a smooth batter. If the dough is too stiff, add more water as needed. Let the batter rest for 30 minutes.
2. Combine the onions and cilantro; dust with chickpea flour, then mix with batter until evenly coated.
3. Spoon the onion mixture, in 2 Tbsp portions, into 375ºF oil.
4. Deep-fry until crispy and golden brown on all sides. Remove and drain on a wire rack.
5. Serve with chutney of your choice.

Preparation:
In a 12-inch sauté pan over medium heat add canola oil sliced red onion, sprig of thyme and salt and pepper to taste. Cook until the onions start to caramelize. Deglaze the pan with red wine and red wine vinegar. Cook until the wine has evaporated. Add brown sugar and cook until it melts into the onions. Check seasoning and set aside.

Blistered Tomato Preparation:
In a 12 inch sauté pan over high heat let the pan get very hot. Toss the cherry tomatoes in 1 tsp of canola oil and add the blazing hot pan. Toss the tomatoes as they blister. Once they start to release some liquid place them on a sheet tray.

Assemble:
Grill the naan or flatbread on both sides. Brush the naan with the caramelized red onions. Top with the blistered tomatoes, shaved parmesan, and torn basil. Cut the naan into 4 pieces and serve.

1. Place all the spices and herbs in a spice grinder, grind well. Transfer to the blender, along with the juices, achiote paste, salt and garlic cloves. Blend well until smooth.
2. Cover the onions with the marinade, toss well, until evenly coated, let it rest cover and refrigerated for at least 1 hour.
3. Discard the though edge of the leaves, wash them under cold water, trying not to brake them. Pat dry.
4. Using tongs, pass the leaves over high medium flame, quickly, just to soften them, about 5 seconds. Flip and repeat in the other side. Wipe to remove any white spots or dirt.
5. Preheat the oven to 350ºF.
6. Line a hotel pan with the banana leaves, cover the bottom, and the sides, overhanging.
7. Place the marinated onions, scraping all the marinade with a spatula, on top of the banana leaves.
8. Fold the overhanging leaves, and cover the top with more leaves, cover tightly with heavy duty aluminum foil.

1. Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
2. Remove the vegetables from the pan and cover to keep warm.
3. Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
4. Cook the steak for 3-4 minutes or until browned and just cooked through.
5. Place the peppers and onions back into the pan with the steak.
6. Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
7. Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
8. Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
9. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
10. Drain on paper towels, then serve with dipping sauce of your choice.

1. In a frying pan melt butter over medium-high heat.
2. Add the onion and salt and cook about 20 minutes, stirring often, until soft and caramelized.
3. Add the garlic and cook for 1 minute. Remove the pan from the heat.
4. Add the Worcestershire sauce and stir, scraping up the browned bits from the pan bottom.
5. Transfer the onion to a small bowl and let cool to room temperature.
6. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper.
7. Stir in the onion.
8. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.

1. Heat a large sauté pan to a medium-low heat and add oil.
2. Sauté onion until translucent and a bit of color has formed.
3. Dice garlic and stir into onions. Sauté for 2 minutes or until aromatic.
4. Add spinach and cook down until spinach is wilted.
5. Remove the pan from heat and let cool for 20 minutes.
6. Add cream cheese and sour cream and mix well.
7. Add salt and pepper to taste. Transfer mixture to the refrigerator and let cool overnight.
8. Hollow out the majority of the bread bowl, leaving the walls in tact to form a nice bowl shape. Fill the bowl with spinach dip and serve with sourdough cubes made from the discarded bread.