A sincere apology and bribery through French Onion Soup

To begin with, I owe my followers a sincere apology for my absence over the past few months.  I promise I have a good excuse, but I'll get to that in a moment.  To make it up to my blogging friends, and to thank you for your patience, I am sharing the most incredible French Onion Soup today.  I made this as a special Valentine's Day treat as it is one of my husband's favorites.  The recipe is another winner from The Pioneer Woman, and like the rest-- this one does not disappoint.  It does take a little bit of time, but not a whole lot of energy.  The house smelled amazing and it was the perfect starter for a special meal.  As a special note, the flavor of the white wine really does come through, so make sure that you use one you wouldn't mind drinking. My only regret was that I would have loved to brown up the cheese a little bit.  It was nice and melted, but not as bubbly as I would have liked.  Unfortunately, my crocks were not broiler safe and I can't quite rationalize a kitchen torch at this time.  Maybe one day.... :)

Before I get to the recipe, I do want to share that I will be adding a new feature in coming days.  Part of my absence was due to the new diagnosis that my son is allergic to cow's milk.  Figuring this out has been a true miracle as he has been a completely different child since eliminating milk products from his diet.  His digestive system has been completely turned around and the child is now willing to eat regular meals.  He's three years old and for the first time is able to eat normal amounts of food, instead of picking as he always had before.  The poor thing looked at me the other day and said, "I'm happy because my tummy doesn't hurt anymore."  Hard to hear from your little one!  I've been doing a lot of research, trying to find foods that are made without milk products, and recipes that fit within his new dietary needs.  You wouldn't believe the items that have milk products in them-- it truly has been an education!  One thing that I have found is that it can be very difficult to find kid-friendly, dairy-free recipes.  Many of the specialty items that you can find locally are incredibly expensive and I have had to learn to make many new items from scratch to control what he does consume.  I'm hoping that if I share what I do find, and have success with, then I might be able to help someone else in a similar situation.  I've learned so much from the blogs and sites that I have found and would love to be able to pass some of that along.  Please watch for these special dairy-free features coming soon!

French Onion Soup
1 stick butter
4-5 large yellow onions, halved from root to tip and sliced thin
1 cup dry white wine
4 cups chicken broth
4 cups beef broth
2-3 cloves garlic, minced
Worcestershire sauce, to taste
French bread
Swiss (or Gruyere) cheese

Preheat your oven to 400 degrees.  In a heavy soup pot or Dutch oven, melt butter over medium-low heat.  Add your sliced onions and cook, covered, for about 20 minutes.  Place the entire soup pot in the oven, with the lid slightly offset to allow the onions to brown.  Cook the onions in the oven for 1 hour, stirring occasionally to prevent sticking and burning.  Remove the pot from the oven and place it back on the burner.  Add the wine before turning the heat back on.  Stir in the wine, scraping off the brown bits from the bottom of the pan.  Cook on medium for about 5 minutes (or until the wine is able to reduce).  Add the beef and chicken broth, the Worcestershire Sauce and the minced garlic.  Reduce the heat to low and simmer for about 40 minutes.

Meanwhile, slice the bread into thick slices.  Butter one side and broil over low heat, allowing the bread to become browned and crispy.  When the soup is finished, ladle it into an oven-safe soup crock.  Top with the bread and the cheese.  Grated works best, but you can use sliced if you have it.  Broil until the cheese is melted and bubbly.  (Please be sure to check your crocks-- mine were not safe to go above 400 degrees in the oven, and this seemed to be a common trait of the soup crocks.  I simply melted my cheese at the max temperature.)  Serve immediately out of the oven.

Source: The Pioneer Woman