Even better French Onion Soup

I get to be in my own kitchen for a few days since I had a little change of summer plans. If I had more time I would try something new and exciting, but knowing I will be eating fabulous cafe belvin for a couple weeks, I decided that I want to make my favorites while I can! So I decided on French onion soup...but of course I changed it up a bit. Just a bit.
Oh! And I made brownie....but they were from a Paula deen recipe that I adjusted. With the brownie recipe, I just halved the recipe and used a mini cupcake pan. I baked them for about 30 minutes and they turned out great! Tomorrow they will go with vanilla ice cream and HOPEFULLY some homemade caramel sauce. But I have tried to make caramel sauce 3 times and I just end up with a mess. I will get this right darn it!!!



Here's the recipe for French Onion Soup!

1 sweet onion, halved and sliced
2-3 tablespoons of olive oil, enough to coat the pan
Salt and pepper
Marjoram - a couple shakes
Thyme - a couple shakes
1/4 cup white wine - I used cheap Chardonay again!
3 bouillion cubes
2 cups water
1 cup cubed French bread
2/3 cup shredded gouda cheese

1. Heat the olive oil over medium-high and add onions. Add salt, pepper, marjoram and thyme and cook until the onions are tender.
2. Add the wine and let it cook into the onions for about 3 minutes, stirring occasionally.
3. Add the beef stock and simmer for about 10-15 minutes. Set your oven to broil at this point.
4. Split the onion mixture into two oven safe bowls and put half of the bread cubes in each bowl and top each with half of the cheese.
5. Bake under the broiler until the cheese melts. Probably about 4 minutes....watch though so you don't burn the cheese!


The herbs and wine add really great flavor and go well with the gouda. The herbs de Provence I used last time were good with the broth but didn't go quite as well with the gouda. I think this might be the way I make it from now on!! It was delicious.

Also, I hope you noticed we split it into two bowls. I had a really big onion this time so I just split everything. It's a recipe enough for two so share and share alike! I didn't share this time around, but I will be having it for lunch tomorrow. Soups are one of the few things I don't really mind eating the second day...soups and ratatouille and macaroni...

Ok, happy cooking, y'all! I'll let y'all know how the caramel sauce turns out, if it ever does!

Amy

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