|Random picture of cuteness. He's starting to look like|
his Pappy. . . !
The other day I found out that one of my old friends also writes a food blog (in fact, a lot of my friends seem to have food blogs, it's a really popular subject!), and she linked one of her posts on Facebook. It was about French Onion Soup (read her post here!!), which I love, so of course I looked at it. Her pictures looked so appetizing, and I could just imagine how it was supposed to taste; I was determined to try it at the first opportunity that I could. Unfortunately, I was lacking two of the most important ingredients: red wine and cheese.
When I asked Laurel about it, she said that I could substitute more beef broth for the red wine, so that was no problem; and we bought cheese the next day! So tonight I did what I do best with my combination of recipe and spice rack--I improvised. We don't buy olive oil, so I fried the onions in butter, which worked quiet well. My beef stock was a cube of (low sodium) beef bullion, and I miss the flavors of thyme and bay leaves; but I did have garlic powder. I didn't use much of the garlic because my bread had garlic in it.
I poured the soup into my 6oz French White Corning Ware dish, topped it with two slices of bread and a handful of shredded mozzarella cheese, and baked it. I cannot describe the joy of that smell when it came out of the oven--the smell of baking cheese! That's something you just have to smell for yourself. But it was heavenly. I couldn't figure out if I needed to eat it with a spoon or a fork, and I ended up using both. The bread came out very soggy, it had sopped up all of the broth. I'm making a second cup, and currently have some croutons toasting. I think that will make a difference.
|When we were shopping, Nick said he bought the lemons because|
he was craving some color, think this has enough?