***TGIF Roll Call***

Good Morning Pam & PA Posters!

Making a pot of soup on a day like today is a perfect idea and one I think I'll be doing myself later, just not sure what kind, never tried French Onion soup, maybe you can PM me your recipe ;)

I love Friday's, because they begin my weekend and this week while I have to make a couple of trips to NY this weekend since my oldest daughter will be in NY at her best High School g/f's house to christen her friend's baby on Sunday and since she is only here for 2-1/2 days, I will hopefully get a chance to see her and then on Sunday, my best g/f's future DIL's wedding shower is in Howard Beach, NY, so I have to go up for that, anyway today I will have some time to myself, after I run to the township office and sign off, on what I hopefully think, is the last of the paperwork to get my permits to get the darn addition built before the freeze sets in, started this process back in June and well, I live in the horse and pony town of Maple Shade (lol), so it's taken forever to get things back and forth. . .  after that I will be meeting with my Personal Trainer and then I will be free to food shop and come home to do household stuff and some cooking and if I'm real lucky, perhaps I'll get to catch up with my Soap before heading out to my AA meeting this evening.  So why do I love Friday's (lol)?  Because I get to sleep past 4:30 in the morning and normally I get lots done in order to enjoy the rest of my weekend. . .(lol)  The good thing is after this weekend I am truly not going to be running far from home until Thanksgiving!

Hoping you have a wonderful day and to those facing various challenges, I wish you the strength to perservere.

Hugs, prayers and positive thoughts, L

My "Recipie" isn't a real recipie as I generally cook by eye....but here is what I did today:

2-3 teaspoons extra virgin olive oil
2 medium red onions
6 medium yellow onions
Salt and Pepper to taste
A few sprigs of thyme (maybe 1-2 teaspoons when all the leaves are pulled off?)
2 Stems rosemary
2 gloves garlic, minced or very finely chopped
Salt and Pepper to taste
2 boxes of beef stock
Pieces of bread toasted in oven for croutons if desired (yes for hubby no for me)
Slices of cheese (mozz, provolone, whatever)

Slice red onions and 4-5 of the yellow onions real thin. (I have one of those mandolins so that helps a lot....)  Slice the remaining onions a little thicker for some "texture" pieces
Heat Olive Oil in pan over medium heat and place red onions in
Let sit for 5 or so mins (depending on how thin you sliced the onions****il you begin to have some carmelization.  Turn in pan and carmelize the other part (they don't need to be completely carmelized - just very "weepy" with brown on a bunch of it.)
Add yellow onions, salt and pepper, thyme, rosemary, & garlic
Cook 5-10 mins or until the white onions just start to get a little soft - no color
Pour in approximately 1 cup of the stock into the pan just to "deglaze it" scraping any brown bits off the bottom
Pour onion mixture into crock pot
Cover with remainder of stock
Cook for 2-4 hours on high or 4-6 hours on low (it can go all day or ten hours if you want....it will reduce a little bit more and some of the onions might break down....but that's ok)

I still do make the croutons for hubby but no longer use it in mine

To serve, place in crocks or soup mugs (something with a decent ridge to it and that is preferably oven safe)

Place a slice or two of cheese (provolone, mozzarella, whatever) on top and put under broiler until melted

Remove from oven - remember - the mug will be hot hot hot!!  You can also do that last step in the microwave - but I don't like it as much.  Oh - and without the crouton holding up the cheese - there have been times my melted cheese has fallen into the mug.  Oh well!

This makes a whole crock pot full of soup.  Hubby and I have it for a night or two and then I freeze it and have it available when it's yucky out.

Good luck!

Pam

Thanks Pam I will try it real soon. . .