Rainy day soup

What to do when Vidalia sweet onions are on sale and it's raining outside?

Make a pot of French Onion Soup!

Plus it's fun to say in a French accent - On-yon!

Today's recipe is from {HERE}

(adapted from food whiz Julia Child)|

My husband walked through the door and said "what smells good?"
(Let's just say it wasn't my Tom's natural deodorant finally starting to work.)

Here's a play-by-play picture tutorial:
(with my recipe addendums)

I used 3 medium-size sweet onions.

(Vidalia, Spanish, or yellow will do you fine!)

Additions:  I added olive oil, garlic, and Herbs de Provence to my toasts,

as well as fresh thyme to the caramelized onions.

Make sure you caramelize for the full 40-ish minutes
for a deep, golden brown color!

Your taste buds will thank you later.

Patience is a virtue.

Take this time to check your email or do P90x Ab Ripper.

Seeing as Rombauer Chardonnay was the only available white wine,

I chose (wisely) to de-glaze the pan with Dry Vermouth!

(And saved the Rombauer for sippin'.)

After adding the beef stock/broth, I also threw in a few dashes of Worcestershire sauce for some extra salty deliciousness.

(Bonus points if you can pronounce this correctly.)

The longer you can simmer, the more developed the flavors will become.

Almost to the finish line!

Ladle your soup into OVEN PROOF bowls/crocks.

(Key step: Otherwise there will be an intra-oven explosion.)

Add your toasts, covering as much surface area as possible.

Then top with your cheese and bake away!

While the cheese is busy becoming melty, toasted, and yummy,

make a salad to go with your soup.

I chose baby spinach, spring greens, sliced radishes, beets, bleu cheese, and a honey mustard vinaigrette (to go along with the french theme that's occurring.)

Voila!

I added a pinch more of Herbs de Provence and French sea salt to the crusty tops.

Then, pour yourself a glass of wine...

And plunk down at the coffee table!

(And quick throw together some homemade guac

when your husband says soup and a salad aren't enough to eat for dinner)

And resume planning your upcoming vacation!

Bon Appetit!

~photos by b~