Despite the weather outside, it’s officially autumn in New England. The last of the summer’s tomatoes are being picked and we’re seeing the first local sweet corn, pumpkins, and heirloom squashes. We look forward to cooler nights at home when we’re finally comfortable turning our ovens on, but until then we’re sticking with simple, hearty dishes that don’t require dirtying piles of dishes or heating up the whole house.
In the test kitchen, we prepared this French Onion & Cremini Skillet which can be made with only a cutting board, a sharp knife, box grater, your favorite wooden spoon, and a heavy-bottomed or cast iron skillet. We think this dish would be great served family style as an easy vegetarian meal, or served at a party as a hot appetizer. The rich, almost creamy texture of the onions and cremini mushrooms offer a decadent, yet health-conscious option for your recipe book.