it's finally Fall....really Fall...50 degree's and windy kind of Fall. The kind of Fall that makes you want to bake apple pie, simmer some homemade soup, light your pumpkin spice candle, and curl up with your kitties and hubby to watch tv, while the openned windows allow the Fall breeze to float through the house. AHHHHHHHH...it's that kind of day....I've been anticipating and waiting for THIS day since about February! I even got to wear a sweater! LOVE THAT!
Since I got home from the hospital, I've been really busy cleaning, planning menus, cooking, taking time with God everyday, scrapbooking, and just nesting in my home. Fall makes me want to stay home and just fluff up the feathers in my nest. Tomorrow I have another MD appt. They're weekly right now as they are adjusting my meds. They want to keep track of my blood work each week to make sure I stay balanced, well physically balanced that is. I'm going to make a little day of it though. I'm going to Penzey's before my appointment to stock up on my favorite herbs and spices. If you're not familar with Penzey's you need to become familar with them. The cost of their spices is comparable to the grocery store, but they are much fresher and have a much higher quality. Then I will head to the Med Center and hope they are somewhat on schedule. Lately I've been waiting over an hour to be seen. That drives me CRAZY!!!! Oh well, I'll take my Bible Study and work on that. It needs to be done and it will pass the time.
Below is a recipe for French Onion Soup that I made tonight. It was one of the best I've had. If you like French Onion Soup you must try this recipe.
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
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