First thing: It's November 24th.
Which means that my best friend was born on this day 33 years ago.
My good husband, oh, you are my favorite. You can drive me absolutely mad one minute and make me snort with laughter the next. I am so fortunate the Universe brought us together.
Happy Birthday to an incredibly kind, smart, funny, supportive, thoughtful, observant, and charming man. I love you to the moon and back.
(And you know what's kind of crazy? We've known each other since the second grade. SINCE THE SECOND GRADE. And I still like him. That's pretty amazing. And for the sake of transparency here, don't be thinking that it's always been roses - relationships take a crazy amount of work, but I would rather be working at it with him than anyone else. There you go.)
Okay, secondly - this soup.
Confession: I didn't make this for his birthday. Nope. Instead, I attempted to make a copycat of The Cheesecake Factory's German Chocolate cheesecake for his birthday and well, it didn't go so well. My expectations were waayyyy too high. And who was I to think that I could surpass The Cheesecake Factory? Pfffttt. Lesson learned.
So that brings me to this soup. I had originally planned to post this plus the cake....because I was going to eat this while he enjoyed a t-bone steak. And then we were going to celebrate with cake.
You're going to get just the soup. Okay? Sometimes things just don't work out the way you plan.
And this soup is definitely worth its own post. SO, SO GOOD. Especially as the cold starts its creep into your bones - you know, where it plans to host itself for the winter. Melodramatic? Perhaps.
Anyway, I decided not to do a Thanksgiving-y recipe this week because I am 100% positive you have enough of those. So this recipe is for after. Or before. Heck, go ahead and make it as an additional side for Thanksgiving. Even better if you're vegetarian. And even if you're not a vegetarian, this soup is so chock full of goodness, you won't miss beefy broth.
I "borrowed" this recipe from good ol' Martha. And, boy did she follow through with a beautifully tasty soup. The caramelized onions lend it a little sweetness, and the mushrooms give it a heartiness that even the most hardcore carnivore will appreciate. And the Gruyere is a MUST. It balances out the sweetness of the caramelized onions with just the right amount of salt.
Enjoy, friends! Happy Monday!
Vegetarian French Onion Soup with Mushrooms
*recipe from Martha Stewart Living, April 2014 issue
1. Melt butter in a medium pot over medium-high heat.
2. Add onions, chopped scallions, thyme sprigs, and bay leaf.
3. Cook, stirring frequently and gradually lowering heat to avoid scorching, until onions are soft and golden brown, about 20 minutes.
4. Stir in mushrooms; season with salt and pepper.
5. Cook, stirring occasionally and scraping browned bits from bottom of pan, until mushrooms have released most of their moisture, about 15 minutes.
6. Stir in 4 cups of water and bring to a boil; reduce heat and simmer 5 minutes.
7. Discard thyme sprigs and bay leaf; season with salt and pepper.
8. Preheat broiler with rack 6 inches from heating element.
9, Divide soup among 4 ovenproof bowls. Top each with a bread slice; sprinkle with cheese.
10. Broil until cheese is melted and golden brown in spots.
11. Remove from oven and allow to cool for a minute. Serve warm.
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann