French Onion Soup Heaven

I set my alarm this morning for 8:00 am (which is completely uncharacteristic of me for a Sunday), and found myself already in the kitchen before my alarm went off. I have been planning and preparing for the last two weeks, and my excitement for this soups was beyond words could express. I gathered the ingredients...

Heated our stainless steel pampered chef cookware that I have waiting to use for the perfect moment...

Added the onions, and some salt to release some juices

And caramelized away for 15 min

20 min later

5 minutes after that it looked like this

Added about a cup and a half of Pinot Grigio

Reduced it until the alcohol was cooked out, and wine became thick and syrupy

We left it for three hours while we went to church. I thought about it the entire time! I actually got to the apartment before Zac since I left him in my excitement to finish the soup.

When we got back,

I added beef stock, chicken stock and apple juice (could not find the cider i wanted...so I used the only kind of apple juice I had...)

Shh! I know, I know this is probably not a very traditional ingredient, but it totally worked :)

I also added salt, pepper, and thyme

Then, I let it simmer for 20 minutes, while I grated some fontina, gruyere and parmesan

Scooped the soup into my ceramic soup cups, topped with toasted baguette and cheese and broiled away

Finally, we feasted!

Oh, happy, happy, day!

My next project? Lamb gyros. 

Later that night Zac and I went to his grandma's house in Mapleton for his cousin's son's birthday. It was nice to be with family. Cheers!