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)
If you're looking for a quick and healthy snack
(of the hot & salty variety)
as you cheer on the Bulls or Heat tonight,
then look no further!
Slice veggies to ~ 1/4" thickness.
(I'm partial to eggplant or zucchini, but summer squash also works well).
Then, lightly bread them:
Wet mix: I use 1-2 eggs beaten with salt, pepper, & a splash of milk.
followed by,
Dry mix: a combo of regular bread crumbs, Panko, garlic powder, Italian seasoning & grated Parmesan.
Bake to crispy perfection on a lightly-greased baking sheet at 375 degrees, for about 30 minutes (or until crisp), flipping halfway through cooking time.
Then, dunk in your favorite sauce - I like marinara or ranch.
They may not as be sinful as mozzarella sticks,
but they are still delicious ~ and way more figure-friendly!
(Read and repeat: Must be skinnier by summer, must be skinnier by summer...)
Confession:
I think my college roomie, Carrie, and I used to eat the eggplant version once a week our junior year.
;)
