So Thursday afternoon rolls around and I get a text from the hubby saying he has to go to California for work as there is an IT crisis at some of the stores out there. I must say, he is a lucky man and gets to globe trot for his work. Of course I am all Wha’! Why! Our weekend……. grrrrrrr….. Lol. But he assures me he will be back Saturday afternoon. I honestly don’t mind it too much, me and Kiyan can watch a disney movie have some of his fave food from our local sushi place, my child loves Chicken Yaki Soba. Yes, I know, no nuggets or burgers, he loves Yaki Soba. Friday was ok, we did just that, but that evening rolls around and my little man is a fidgeting drooling mess with a temperature. Oh no! I have to work Saturday and my brother has offered to babysit a healthy child. Saturday and my little guy has chills and a high fever. My brother is a champ and watched him until I could get away from work. Kiyan was so weak so I cut up his favourite fruit, honey dew melon, got him some water, juice, whatever I could get him to have. He loves toast with honey so I tried that too.
I had a BBQ event at work so that morning I had to slice a sack of onions. We had a ton left over so I suggested to my brother we should totally make French Onion Soup! And by we I secretly meant he should. shhh don’t tell. He is an amazing cook, and I probably wouldn’t have been much help. So he did! Kiyan and I loved it, yummy! An easy enough process and great comfort food for a Saturday night at home with a little one.
Here is the Recipe, enjoy!
6 Large White Onions
3 Tbsp Butter
3 Tbsp Olive Oil
7 C Beef Broth
1/2 C Red wine
1.5 tsp Sage
1.5 tsp Thyme
2 Bay Leaves
2 tsp Sugar
In a large pot add olive oil and butter, heat and add onions. You don’t want the onions to burn so slowly cook them. This is the longest process about 20 – 30 minutes. At about the 20 minute mark add some sugar to help caramelize the onion, continue to sweat them out and let them turn brown and soft. Add the Red Wine and scrape down all your lovely brown bits. Follow with your stock and herbs.
Bring to a simmer and cook on low for an additional 20 – 30 minutes so all the flavours merry. In the mean time get your bread ready. We were not prepared so we used whole wheat bread and marble cheese. Much better if you use a baguette and some Grueyere. But we were making do. Slice your bread and brush on a little olive oil and toast in the oven. Grate your cheese and add some to your soup.
Once the soup has cooked transfer to and oven safe dish, or individual ramekins. Cover the soup with bread and slather with cheese – that is the comfort food part! I love cheese. Broil in the oven until nice and bubbly.