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Hey everyone! Can you believe that Saturday is November 1st!! Wow! Where has this year gone?
Today is a very special day. So just bear with me for a moment while I get sappy! You see, today is mine and Mike's 31st Anniversary!! That's a long time! And I'm very proud of the fact that we've been together for so long! He's truly my best friend and we have such a great time together! I love him more than words can say! Ok enough of that! I'll just let these pictures tell the story!
Are you lovin that burgundy velvet suit I wore for my going away outfit? I thought I looked like Jackie Kennedy! Brides today would say, "What's a going away outfit?"
So while I was strolling down memory lane looking at these old pictures, I remembered a soup that I used to make in our little one bedroom apartment, when we were first married. It was French Onion Soup. I think I made it a lot because we got some cute little crocks for a wedding present. And I wanted to impress my new husband with my culinary expertise!
I thought I would make it again since I was already in a throwback state of mind! I've had this recipe for years and years and it's always been a winner!
Recipe at the end of post.
I call it, The Best Darn Soup Ever!
(And I'm not kidding!)
Simple ingredients really. If you look online you'll see a million ways to make it.
I use beef broth and chicken broth. I also use sweet onions, which some people say that's a no-no. But it tastes good to me, and that's all that matters. Also, for you wine drinkers look away!! Because I had no white wine, so I substituted for white cooking wine. And honestly I couldn't tell the difference. I also threw in a can of Beef Consommé (not pictured)
Pre-heat oven to 400 degrees
Melt one stick of butter in a heavy dutch oven.
Chop onions not too fine. They will cook down a lot. So keep them rather chunky.
Saute' onions in butter for 15-20 minutes. Then I put them in the oven for about an hour with the lid cracked for the first 30 minutes, then take the lid off for the last 30 minutes.
Then back on the stove where they've developed nice warm cracklins. Begin stirring and scrapping all that yummy goodness off. Add wine, and reduce for about 5 minutes.
Then add broths, garlic, worcestershire sauce. Simmer for another hour.
Important step! Spray your crocks with a vegetable spray so the cheese will come off easily either by eating it or dishwasher.
Make sure you use a good crusty, hard bread. Give them a good slather of butter, and broil till golden brown.
I use three kinds of cheese. Because we are a cheesy family! My favorite for this soup is parmesan, provolone, and swiss. I've used Gruyere but it's not my favorite. And very expensive!
Place bread and top with cheese. Broil until golden and bubbly! I just had this, and my mouth is watering just thinking of another bowl!
I served it with a light arugula salad dress with EVOO and balsamic vinegar, salt and pepper.
I'll just let you enjoy the rest of the pictures with no more words!
And this says it all!
Happy Anniversary Baby!!
Best Darn Soup Ever (French Onion Soup)
1 stick of butter
3 large sweet onions chopped
4 cups beef broth
2 cans chicken broth
1 can beef consommé
1 cup white wine (or white cooking wine)
2 cloves of garlic, minced
2 splashes of worcestershire sauce
crusty french bread (sliced and buttered)
parmesan cheese (freshly grated)
swiss cheese (I just bought the sliced kind)
provolone cheese (sliced)
Preheat oven to 400 degrees
Melt butter in large, heavy dutch oven. Add onions, and stir. Saute' for 15- 20 minutes. Place in oven for 1 hour with lid cracked for the first 30 minutes, then take lid off for last 30 minutes. Stir a couple of times. Remove from oven and turn on med-low heat and scrap brown bits off. Add wine and reduce for 5 mins. Add broths, garlic, worcestershire sauce and simmer for another hour.
Butter bread and broil till golden brown. Spray crocks with vegetable spray and ladle soup in bowls. Add bread and layer with cheese.
Add as much cheese as you like!
Broil till bubbly and golden