Chicken Shawarma from shred happens

 2.5 pounds boneless chicken thighs. Add 2 TBSP olive oil, 3-4 pinches salt, fresh cracked pepper, 2 Tbsp plain yogurt, juice of 1/2 large lemon, 1 Tbsp thyme1.5 Tbsp garlic powder, 1 Tbsp smoked paprika, 1/2 Tbsp Aleppo pepper (or red pepper flakes), 1/2 tsp cayenne, 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cardamom, 1/2 tsp cinnamon, 1/8 tsp nutmeg

Mix it up  well.  mix in 1/2 thinly sliced large red onion. Marinade 2 hours to overnight (best). Or make immediately. When ready to cook, take the chicken out of the fridge and let it come to room temp (1/2 hour).  Preheat oven to 425. Pack the chicken tightly into a bread loaf pan.  Bake for 45-55 min. 

When done, tilt the loaf pan over a bowl to save the juices. Flip the chicken onto a cutting board in slice into strips. Keeps in fridge for 4-5 days. 

French Onion Soup

 5 lbs peeled onions

1 1/2 tsp pepper

3/4 c flour

3 quarts beef bouillon (96 oz)

1/2 c butter

2 T paprika 

1 bay leaf 

1 cup white wine

2 tsp salt 

Kitchen Bouquet browning sauce   

Slice onions 1/8 inch thick. Melt butter. Add onions. Sauté slowly 1 1/2 hours in large soup pot. Add pepper, flour, paprika and bay leaf. Sauté on low 10 min more. Add bouillon and wine. Simmer for 2 hours. Adjust color with Kitchen Bouquet. Add salt. Refrigerate overnight. 

To serve top reheated soup with French bread and Swiss cheese 

Place under broiler 5 min T 550 to brown cheese.