Hellooooo Fall French Onion Soup

Good Lord! My last post was July 29th?!?!?! My apologies. Things have been rather busy in this neck of the woods. As a matter of fact, our neck of the woods is now literally in the woods; in our new place, in Mableton GA!

I must say, it is rather nice to walk outside in the morning and not be assaulted by heat and humidity before 9 a.m., but I do miss FL for so many reasons. Mainly our friends and family. :( And Cowboys. Call me crazy.
But, for those of you that don't know me personally, my husband was promoted and thus relocated to Atlanta, GA. Which allows me to not only be less than 10 minutes away from my very best friend, but also gives me a chance to find a REAL job.
I'm certainly looking, but it is, of course, a process. In the meantime, I've found my way to the grocery store (here in Mableton, it's called Kroger), and regardless of the name, the grocery store is a place that will always make me feel right at home. (Is that sad?..)

I recently saw a super simple recipe for French Onion Soup on Everyday Italian on Food Network and I just had to make it. Can you tell that I'm excited about the cooler weather? I'm already making soup...

For this recipe, you will need:

-2 yellow onions, thinly sliced
-2 tbsp. EVOO (extra virgin olive oil)
-4 cups of beef broth
-a few sprigs of thyme
-salt and pepper
-smoked gouda cheese, thinly sliced.
-a french baguette (or any crusty bread) cut into cubes

Directions:
Preheat a large skillet over medium-high heat. Add the EVOO. Add the onions, and some salt and pepper. Cook for about 10 minutes. Depending on your stove, (we now have a gas stove!!!) you may need to reduce the heat a little. Just make sure they are simmering nicely and not screaming hot.
Add the thyme and cook for one minute.
Add the beef broth and simmer for 30-40 minutes.

Take a break. Drink some wine. Make a salad. Whatever. Now that I'm a "woman of leisure", I like to stand on the back deck and just breathe. It's nice.

Once the broth is done, turn your broiler on high. Spoon the broth into bowls, top with bread cubes, and slices of cheese.

 

 

Note: The original recipe called for fontina cheese, but I couldn't find it. If you can, by all means...

Place the bowls on a cookie sheet and set them under the broiler for 5 minutes or so.
Make sure to check on them because some broilers just get plum crazy and you don't wanna waste that precious cheese.

Remove your masterpiece from the oven, let sit for about 2 minutes so you don't scald your mouth (like I did), and enjoy!

I know it doesn't look like traditional French Onion Soup, but it sure was good! And perhaps next time, I'll slice the cheese just a tad thinner.. ;)