happy fall y'all!

it's been a while since i posted, but that doesn't mean that i haven't been busily cooking, baking and creating, but simply that life has gotten in the way of my blogging.

 that and the fact that i tend to forget that i have a blog; pioneer woman i am not. ;)

as the weather has been getting cooler and i have been transitioning my wardrobe and my decor towards fall, i have been craving all of the traditional fall foods (some of them making me curious why they are considered "fall foods", but things that i don't really crave in the spring and summer months). i had my first Starbucks PSL (pumpkin spice latte),

a splurge that will most likely not happen again this season as they are now a whopping $4.91. YIKES!! but it was delicious none-the-less.

 i wore my boots and leggings for the first time, and now feel as though i need several more pairs of boots as i had forgotten how comfortable and warm they are. here are a few of my current favs:

steven by steve madden bolerro

nine west kedan

lucky aida

jessica simpson tustiny

and these adorable desert bootie wedges:

dolce vita pura

and pulled out several jackets and sweatshirts. 

i had very mixed emotions, because i will be honest, i DETEST being cold. but the thought of "new" (stored away) clothes, new foods,  and an approach to thanksgiving and Christmas (my all-time FAV!!!) could not make me happier. therefore, i have decided to embrace fall.

topher (my husband) made the most incredible suggestion that we have soup night every week. i was so excited since i have been pinning soup recipes on pinterest (which if you have not yet discovered pinterest you need to stop everything and head right over there).

*warning*- it is very addictive!

wednesday night has been deemed soup night at our home and

i selfishly decided to start our soup night tradition with my favorite soup- french onion!!! and it was, as always, absolutely heavenly.

Here is the recipe that i concocted up for ours:

French Onion Soup

3 pounds yellow onions, cut into 1/8" pieces

4 Tablespoons unsalted butter (or margarine)

1 teaspoon salt (or to taste)

2 Tablespoons sugar

8 cups chicken broth

2 Tablespoons flour

2 bay leaves

1 teaspoon dried thyme (or 2 tsp. fresh), ground finely

1/4 cup dry white wine (optional)

8 ounces Gruyere (or cheese of your choice. i also like it with provolone or swiss) cheese, sliced or grated.

1 crusty baguette

It is a little difficult to slice the onion to 1/8" slices, so i will show you how my mother, who is the best cook that i know, taught me how to slice onions many years ago... it's the best method that i have ever seen.

 begin by cutting off both ends of the onion (the "root" and the "stem ends)

 cut through one of the onion "layers" and peel that layer off with the "skin"

cut the onion in half down the center

turn each half on it's side and starting at one side cut into 1/8" slices. the "rings of the onions will then fall apart into thin strips.

like this.

and just a little hint, if you store the onions in the refrigerator and cut them while they are cold, your eyes won't water much, if at all.

melt the butter at medium heat in dutch oven (or a large pot)
*if i haven't yet mentioned it, i am loving every opportunity to use my Le Creuset 'french oven'.

add the onions to the melted butter

 add the salt and sugar

toss to coat onions evenly with butter, salt and sugar. cover and cook for 10 minutes.

remove cover and cook, stirring frequently, for an hour and 1/2. onions will caramelize and turn a lovely brown color. make sure to scrape the bottom of the pot to loosen the dark "caramel" that is forming

once onions are an even brown color add flour and stir for 2 minutes

it will look something like this (although possibly without that eerie looking smokey haze)

add the chicken broth 

add the thyme and bay leaves and bring to a boil.

lower heat and simmer for 20 minutes

[if adding wine, add and simmer 10 more minutes.

add more salt if needed.]

and your soup is ready!!!

at this point ladle soup into oven-safe bowls or small crocks. 

if you like your onion soup with the bread floating on top (which i don't), place a slice of the crusty bread on top of the soup and then grate or place a slice of cheese on top of the soup.

place in the oven under the broiler until the cheese is browned slightly and bubbly.

 enjoy!!!!

happy fall y'all!!!