In a Dutch oven, cook the finely chopped onion and minced garlic in hot vegetable oil over medium-high heat, stirring constantly, until tender.

Add the refried beans and the next 3 ingredients, stirring until smooth; bring to a boil.

Reduce the heat and simmer for 15 minutes.

Stir in cilantro, if desired.

Cut the corn tortillas into thin strips, spread them in a single layer on a baking sheet, and bake at 350°F for 15 minutes or until they are nicely browned, stirring every 5 minutes.

Allow them to cool.

In a Dutch oven, sauté the thinly sliced onions in melted butter over medium heat, stirring frequently, for about 15 minutes or until they become golden in color.

Stir in the flour and cook for an additional minute, ensuring constant stirring.

Add the beef broth and the next 6 ingredients.

Bring the mixture to a boil, then reduce the heat, partially cover, and simmer for 30 minutes.

Discard the bay leaves.

To serve, ladle the soup into 4 individual ovenproof soup bowls, and place them on a baking sheet.

Add a slice of toasted French bread to each bowl, covering the bread with 2 slices of Gruyère cheese.

Broil the bowls 3 inches from the heat for 4 minutes or until the cheese is bubbly.

Serve promptly.

Peel the baked potatoes and coarsely mash them with a fork.

Melt the butter in a Dutch oven over medium heat, add chopped onion, and sauté until tender.

Stir in flour, stirring until smooth.

Add potatoes, half-and-half, and the next 3 ingredients; cook over low heat until thoroughly heated.

Top each serving evenly with cheese and crumbled bacon.

Sauté the sliced onions in butter in a Dutch oven over medium heat, stirring often, for 15 minutes or until they turn golden.

Stir in the flour and cook for 1 minute while stirring constantly.

Add the beef broth and the next 6 ingredients.

Bring the mixture to a boil, then reduce the heat, and simmer it, partially covered, for 30 minutes.

Remove and discard the bay leaves.

To serve, ladle the soup into 4 individual ovenproof soup bowls.

Place the bowls on a baking sheet.

Add a slice of toasted bread to each bowl, and cover the bread with 2 slices of Gruyère cheese.

Broil the bowls 3 inches from the heat source for 4 minutes or until the cheese becomes bubbly.

Remove the seasoning packet from the beans and set it aside.

Place the beans in a Dutch oven, add water 2 inches above the beans, bring to a boil, boil for 1 minute, then cover, remove from heat, and let stand for 1 hour.

Drain.

Sauté the chopped onion, bell pepper, and minced garlic in hot oil in the Dutch oven for 4 to 5 minutes or until tender.

Add drained beans, beef broth, and the next 8 ingredients; bring to a boil.

Reduce heat, and simmer, stirring occasionally, for 1 1/2 to 2 hours or until slightly thickened.

Cook the smoked sausage and the contents of the seasoning packet in a skillet over medium-high heat until the sausage is browned.

Add this to the soup; cook, stirring often, for 1 hour or until the beans are tender.

Remove and discard bay leaves.

Combine 2 1/2 cups of milk and 3/4 cup of beer in a Dutch oven.

Cook over medium heat, stirring constantly, for 2 to 3 minutes or until thoroughly heated.

Add cheese spread and the next 3 ingredients.

Cook over low heat, stirring constantly, for 2 to 3 minutes or until thoroughly heated.

Combine cornstarch and the remaining beer; add to the cheese mixture.

Simmer, stirring constantly, for 10 minutes or until thickened (do not boil).

Blend or process the red wine vinegar, extra virgin olive oil, finely chopped garlic, crushed red pepper flakes, salt flakes, flat-leaf parsley leaves, and oregano leaves until finely chopped.

Enjoy these flavorful dressings!

Combine the mayonnaise, sriracha sauce, and lime juice in a small bowl.

Process the chopped medium avocado, white shiro miso, and mayonnaise until smooth.

Season the dressing with salt and pepper to taste.

Process the plain Greek yogurt, crumbled feta, and lime juice until smooth.

Season the dressing with salt and pepper to taste.

Stir in the lime zest.