Apologies for being a little late again with Tasty Tuesday. The “white death” that Tela wrote about below? Well, it canceled Little One’s preschool, and I didn’t feel I could bug our sitter if her own child was out, too. So I’m working from home with a three-year-old under foot… er, delighting me with her sparkling presence.
Earlier this afternoon, I took a break from answering emails and watching Barbie Nutcracker on my laptop to warm up a bowl of the french onion soup my husband made over the weekend. It’s perfect for days like this. And the recipe is great for times when you don’t feel like making too big a fuss about dinner. Basically, you just caramelize a bunch of onions, then finish them off with broth, some seasonings and a splash of dry sherry or white wine. Top with croutons and a bit of swiss or gruyere cheese, and you’ve got a hearty dinner.
Hubby’s recipe came from the new chef’s magazine to which he recently subscribed, and it called for cooking the onions for at least 2 hours in the oven. I found a simpler and quicker recipe at Simply Recipes. You can find it here!