Hungry Hungry Hippo!

Yawn! That is how I feel right now. I am tired and hungry, its funny how those two go together.

As I type am in the process of making dinner. Hubs and I really value eating dinner together, but he often works from 4-9:30 and we eat together when he gets home. Such is the case today... and all week!

This is really hard for me to handle.

It wasn't always so bad. At first I didn't really notice the effects. Loss of energy, headaches, general moodiness... pesky side effects of hunger.

So today I started dinner a bit earlier thinking that if it was done before Hubs returned home, I would go ahead and eat. But the guilt is consuming me, so instead I am just cooking all night long. Everything is getting cooked very slowly.

Good thing I am making soup.

French Onion Soup to be exact. My favorite.

Here is how it is done:




PT House French Onion Soup

Ingredients:

1 26 oz. container Beef Broth
1 26 oz. container Chicken Broth
5 White Onions
1 Red Onion
2-4 Garlic Cloves
Red or White Wine
Thyme
Sugar
Salt
Pepper
Italian Bread
Munster

1. Roughly chop all onions and garlic. You may use any combination of onions, I like to have one red onion for flavor and color. Add a pinch of salt and sugar. Saute in a large pot on low for 40 mins to 1 hour, stirring occasionally.

2. When onions are mushy and transparent, bring heat to medium-high, add a splash of a wine of your choice. My favorite for this dish is Yellow Tail's Shiraz. Stir mixture, making sure to scrape the bottom of the pot to pick up anything that may have stuck (you know that delicious brown stuff!) Add beef and chicken broth. Add 1 Tbsp. of thyme and let simmer.

3. FO Soup is traditionally served with bread in it, under the cheese. You can either buy croutons and use that, or you can make your own. Slice Italian bread, spritz with Pam or Olive Oil, and add salt and pepper. Toast in oven under the broiler - but keep a close eye on them so they do not burn. Remove when a crusty light brown, and cut into cubes.

4. To serve ladel into oven safe bowls, add bread cubes, and top with cheese (I perfer Muster, but use your preferred white cheese). Place bowls on a tray, and put them under the broiler until the cheese is melted, and browning slightly.

Enjoy!


PS: I am serving with Turkey Melt Sandwiches, Yum!