I know sometimes people are afraid to eat onions.
And yes, there are a few scenarios when eating onions just isn’t a good idea.
Like on a first date. Unless you don’t like your date. Then pile on the onions. That will totally take the pressure off of you. I did that once. Notgonnalie. My first eHarmony date was a disaster. I also ate garlic. We had Italian. Luckily I didn’t need any onions on my next eHarmony date.
You might not want to eat a ton of onions before you go to a job interview. Unless it’s for an onion company. They might not hire you.
I’ve heard eating onion before hot yoga is no bueno either. My yoga instructor is always apologizing. I guess if you’re a bad ass like her and don’t give a damn, eating onions before hot yoga is no big deal. I, on the other hand, prefer to eat peanut butter and dates before yoga.
For the most part I’m not afraid of onions. (Except for the above mentioned scenarios).
Actually, I love onions. They’re not to nice to Lucas though. They get the heart a burnin’ on him. Sadly I have no sympathy because I have no idea what my heart burning away feels like. More onions please.
In a way onions are homey. They’re comforting. They can be made in to their own soup.
I mean, that’s pretty major.
Especially when paired with some crust bread and gooey, melted, bubbly cheese.
So if you’re afraid to eat a whole bowl of onions. Don’t be. Embrace the moment!
Again, avoid embracing the moment if you are getting ready to embark on the three scenarios mentioned above.
I think after your first bowl you will have found a new
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French Onion Soup
adapted from How Sweet Eats
4 medium sweet onions, thinly sliced
3 garlic cloves, minced
2 tablespoons of butter
4 tablespoons balsamic vinegar
2 tablespoons brown sugar
4 tablespoons Worcestershire sauce
3 tablespoons flour
8 ounces of beer
64 ounces of low-sodium beef stock
1 tablespoons dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
Ciabatta bread slices
Smoked mozzarella, sliced
Set your crock pot on high. Add all the onions, garlic, brown sugar, butter, salt, balsamic, and Worcestershire in to the pot and mix until combined. Cover and let cook for 60 minutes, stirring occasionally. Cook on high until onions are translucent and soft, and are a little caramelized.
Add in flour, mixing completely in to onion mixture and let sit for 5 minutes. Add in your beer, beef stock, oregano, pepper, and salt then turn heat down to low, cover it and cook for 6-8 hours.
Before serving, cut your ciabatta loaf in to slices. Turn your broiler on HIGH. Ladle soup in to oven proof safe bowls, top with a slice (or two) of bread, then cover bread with a few cheese slices. Place bowls of soup under broiler for a few minutes until cheese is bubbly and gooey and has melted over your bread. Carefully remove from oven, bowls will be hot, and enjoy!