Our chest freezer died a couple of weeks ago, which really threw off my cooking for a while. I had to actually know what I wanted to make and buy it, instead of just going down to the freezer and digging each night. We ended up getting a new freezer finally (an upright this time), so I am finally getting my groove back when it comes to cooking dinner. Here’s a great little dish I whipped up that has caramelized onions in it and makes me think of French onion soup.

1 large sweet onion, thinly sliced

1 tbsp olive oil

1 tbsp brown sugar

1 garlic clove, chopped

1 pork tenderloin, slice into 1 inch slices

salt and pepper

1/2 cup chicken broth

1 tbsp soy

1/2 tsp cornstarch

Cook the onions in the oil over medium low for 30-45 minutes until caramelized. Stir often. Once they are dark golden, add the sugar, pork, garlic, salt and pepper and cook on high, browning the pork. Reduce to medium low and add chicken broth, soy sauce and cornstarch. Mix well and cook about 5 minutes until sauce thickens and pork cooks through.  Teen Martha, who proclaimed she normally does not like pork, loved this and claimed the leftovers for herself for the next day.