French Onion Soup and Fall

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(Hot ham grilled cheese on pumpernickle bread ‘pepperoni/ham/pepperjack cheese on Pumpernickle grilled cheese’

My husband and I were very surprised about this soup. We did add a few splashes of soy sauce to it because I didn’t cook the onions as long as I should have. Truly wait until all the onions are golden brown, and close to burnt. This is a wonderful soup for the cooler fall weather we have been experiencing lately.

This year we went to Hobby Lobby and picked out some decor for the fall season. It is my favorite season with all the colors, and cooler weather. The acorns are from one acorn tree on my property, and there are still hundreds out in my yard. I am looking forward to carving pumpkins, hot apple cider, and Halloween this year. I will be adding Indian corn, little pumpkins, and Gords to the dinning room table as soon as my neighbor has them for sale.




French Onion Soup

Adapted from Betty Crocker’s ‘The Big Red Cookbook’

2 T butter

4 medium onions, sliced

4 C beef broth

1/8 t black pepper

1/8 t dried thyme leaves

1 C of Gruyere and mozzarella shredded

1/4 C grated Parmesan cheese

1/4 loaf of ciabatta bread

1. In a large dutch oven, melt butter over medium/high heat. Stir in onions until coated with butter. Cook uncovered for 10 minutes, stirring every 4 minutes. Reduce the heat to medium low, and cook for 35-40 minutes, stirring every 5 minutes. Cook until deep golden brown. (while soup is cooking cut up Ciabatta bread into cubes toss in garlic and herb spices and extra virgin olive oil and toast to make croutons.

2. Stir in broth, pepper, thyme, and heat to boiling; reduce heat. Cover; and simmer 15 minutes. (Last 10 minutes prepare and grill sandwiches)

3. Laddle soup into large bowls sprinkle with cheese, float mozzarella balls on top, and sprinkle with croutons. Enjoy!

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