French Onion Soup
Buggies bit Pixie tonight.
The hubby asked my sweet Pixie to turn the bath water on and Buggies was pissed and wanted to do it herself and guess what? My little spit-fire BIT. HER. SISTER. She has NEVER in her almost four years on this planet ever bit anyone. So I had to discipline my other sweet girl and the part that hurt the most was that I had to take away her Pooh Bear. She obviously needed to have a consequence for her actions yet it broke my heart to watch her little bottom lip quiver as she understood my words.
Why is being a parent so damn hard sometimes? As soon as her sweet little face got so sad I wanted to cave in and buy her a pony. And cotton candy. And a spaceship ride to Mars.
I am sure all of the parents out there that have two or more kids can agree with me on this…Each of our kids are so completely different. Pixie is five going on sixteen. If I hug her, I might mess up her hair. If there is any type of competition, she HAS to win. Buggies is so sweet and caring and genuinely feels downright awful if she ever disappoints us. And I know tonight’s lesson will carry with her for a long time.
So Pooh Bear is hanging out in her chair in the kitchen ready to greet her at breakfast. I am almost positive she will be crawling into bed with us tonight needing to cuddle since her pal Pooh isn’t there.
My end note about this recipe: between being sick and my kids being sick and feeling like I lived inside a tornado, we also built a bar in our house and remodeled our closet. My amazing dad built us a beautiful bar. One late bar building night, I made this for all of us. And he demanded another round of it for lunch the next day. Make it people!
1 stick Butter
4 Large yellow onions, halved and sliced thin
1 cup White Wine
3 cups Chicken Broth
4 cups Beef Broth
3 cloves Minced Garlic
A good handful of dashes of Worcestershire Sauce
Several Thick Slices Of French Bread Or Baguette
5 ounces of Gruyere Cheese, Grated
Preheat your oven to 400 degrees.
Melt the butter in a Dutch oven over medium heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for an hour. Stir the onions 2-3 times during the cooking process so onions won’t stick and burn.
Remove pot from oven and place back on stovetop over medium heat. Stir, scraping from the bottom and then pour in the wine. Cook wine for five minutes, allowing it to reduce. Add chicken and beef broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
Butter both sides of the bread slices and broil, allowing bread to brown and become crispy.
When the delicious soup is ready, portion it into oven safe bowls. Place crispy bread on top, and then add a good heaping of cheese. Broil until cheese is melted and bubbly.