Happy Blogoversary to me!!

I cannot believe its been a whole year since I started this blog. I honestly wasn't sure how much I would keep up with it, let alone have people who actually read and follow it! I am so grateful to everyone for all of their positive feedback and comments on this little adventure of mine. One of the best things is hearing that someone else tried and loved one of the recipes!

I decided to go back to my first post, French Onion soup, and make it again tonight. I am on a quest to find the perfect recipe for this favorite of ours. While I don't think I can call this "perfect" it was pretty darn close! I loved this Rachael Ray recipe and will definitely use it again. I cut it in half to make one bowl each for Zach and I, but put the original amounts below.

French Onion Soup
Recipe adapted from Rachael Ray

Serves 4

Ingredients:

•6 medium onions
•4 tablespoons butter
•3 cloves garlic, finely chopped
•2 fresh bay leaves
•2 tablespoons fresh thyme, finely chopped
•Salt and pepper
•1 cup dry sherry
•1 quart beef stock
•2 tablespoons Worcestershire sauce
•1 baguette, ends trimmed, sliced into rounds about 1-inch thick
•1/4 pound sliced provolone cheese

Preparation:

Heat a heavy soup pot over medium heat while thinly slicing the onions. Add the butter to the pot and melt. Add the onions, garlic, bay leaves, thyme, salt and pepper and gently caramelize, stirring frequently, for 30 minutes. If the onions begin to brown too quickly at the edges before they caramelize, turn the heat down a bit. Deglaze the pan with the wine, then let reduce for 1 minute while stirring. Add the stock and the Worcestershire sauce and simmer for 15 minutes more.

Meanwhile, place an oven rack in middle of the oven and heat the oven to 250˚F.

Place a cooling rack over a baking sheet and arrange the bread slices on it. Toast the bread for 15 minutes. Switch the broiler on.

Ladle the soup into bowls and place bread slices on top. Top with provolone slices and place under the broiler until cheese is brown and bubbly.

ZACH'S RATING - ****