There is nothing quite like a nice hot bowl of soup on a cold rainy day. Cold and rainy is exactly what it has been here in Nashville. For the past three days, it has rained, and rained, and then it rained some more. In fact, it’s still raining this morning (grumbles).
But I digress, we are here to talk about my delicious soup. Personally, I really didn’t care for French onion soup until recently. A few years ago, I had a cold and a coworker took pity on my sorry butt and brought me in a bowl of her homemade soup. It was delicious. Up until that point I’d assumed all French onion soup was a salty brown mess. Boy, was I wrong.
As fate would have it, my lovely bride is a huge fan of French onion soup and was a little more than enthusiastic at the prospect of having a batch of her very own.
So, I searched, I scrolled, and found a recipe on Foodnetwork.com. Overall, the recipe was easy to follow and resulted in a very delicious pot of soup. However, I’ll mention that the onions took much longer than 25 minutes to caramelize, more like 40 minutes. Additionally, II used six medium sized onions rather than the recommended four, I like my soup loaded with onions.
Normally I’d pair any soup with a gooey grilled cheesed sandwich, but I had these beautiful brussel sprouts in my refrigerator that were begging to be cooked.
Add as many brussels as you can eat to a baking sheet
Lightly drizzle with olive oil
Add 4-5 chopped cloves of garlic (I like garlic)
Salt and Pepper to taste
The resulting pairing made for a surprisingly delicious dinner, that I’m eagerly looking forward to tonight’s leftovers.