Soup Weather

Earlier this week, I made homemade French onion soup for the first time. It was a simple and delicious recipe that I fell in love with last fall in Alaska. And I love any excuse to use my new bakeware, which was perfect for seving this great soup:

 

 

I love cooking and think great home cooked meals come from the heart. With that being said, I did not follow this recipe exactly. I rarely do!: 

 

 Instead of brandy, I used one cup of red wind (and drank the rest!). Instead of beef stock, I used veggie stock. I only needed  8 oz of cheese (or less). I used four, yellow onions and thought it was the pefect amount. I chopped them in 1 inch to 2 inch rectangles. I added garlic and pepper. I did not simmer for nearly as long as it recommends and I definitely did not broil anywhere near the length noted. Any time you broil, you have to keep an eye on it; it will burn very easily.

 

This recipe made four, healthy servings and reheated perfectly. If you're currently enjoying soup weather, I'd like to recommed this recipe. Please provide feedback if you added or changed anything else; I'd love to hear from you!