Soup was an afterthought this weekend and Brett and I realized Sunday morning at the dog park (Side note: There is a male, long haired chihuahua that wants to throw down with Tucker. My $$$ is on Tuck; have you seen his fangs?) that we hadn’t grocery shopped or picked a soup for the day. So, we decided on French Onion, simple, but oh, so delicious. When we got home, Brett set about putting his new table for his office together (somehow when you have beautiful office furniture it look bad when your printer is on a folding chair) and I ran to the grocery for some basic ingredients. Really this soup is quite simple, but my only advice is to open all the windows before you start cutting onions because the tears will flow.
60 some oz. beef broth
5 LARGE onions (I prefer Vidalia)
3 bay leaves
1 ½ t. Worcestershire sauce
A sprinkling of beef bouillon or one cube
Peel and slice onions (med. slices, if they are too thin they turn to nothing in the soup and too big, well you get the picture). Sauté in butter in batches depending on the size of your frying pan until translucent in color. Add broth, bay leaves, onions, bouillon, and Worcestershire sauce to crock pot. Cover and cook on low 5-7 hours. If you want to cut some time, turn it to high for a bit.
Serve with mozzarella or provolone cheese (you can lay the slice on top or use grated so you don’t choke) and croutons/bread.
On another culinary note, Brett and I had dinner with friends, Taco (his name is really Jeremy but Brett always calls him Taco and so I can’t break the habit either) and Ann on Saturday night at one of my favorite restaurants, Meson Sabika in Naperville. It is Tapas which I love but was a little hesitant to introduce Brett to because I didn’t know how he would feel about the idea of little plates of food and sharing. Turns out he loved it although didn’t go away with the same fulfilled satisfaction as steak and mashed potatoes might cause. The food was so good and the Sangria, as always, perfect! If you have never tried Tapas, I recommend it. It is a new dining experience, different from our American view of “supersize”; the emphasis is actually on quality not quantity!