French Onion Soup

Happy Valentine’s Day everyone! This is our first as a married couple so we are celebrating by going out to dinner and a ballet this evening (the show was a wedding gift). If you are looking for something low key to do on Valentine’s Day with your special someone we have the recipe for you!

It’s been a “few” days since our last post. We’ve had a couple hit and miss meals since then but we think we found a gem for you today. We were hesitant to post a French onion soup for awhile now, because it does take a long time to make. However, other than caramelizing  onions, the recipe is quite simple.

Since it is hard to explain how to properly caramelize onions, We found this video which you should watch beforehand to learn how to properly caramelize onions:

So what the hey, if you have time one weekend give this a try and let us know how it went!

Print this recipe!

[insert something witty about French onion soup here]

• Servings – 8
• Prep time – 15 minutes
• Cook time – 90 minutes

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 large onions, thinly sliced
• 3 large cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoon flour
• 6 cups beef stock
• 2 bay leaves
• ½ cup red wine
• 1 teaspoon fresh thyme
• ½ teaspoon black pepper
• Croutons
• Provolone cheese slices

Protocol

1. Heat the butter and oil in a large pot over high heat. Add the onions and garlic and cook for 5 minutes. Add the salt and turn down to low. Allow the onions to cook down until caramelized for about 45 minutes, stir occasionally (see video above).

2. Add in the flour and cook for one minute. Add in the beef broth, bay leaves, red wine, thyme and pepper and simmer for 20 minutes.

3. Spoon the soup into oven safe bowls and top with the croutons and cheese. Place under the broiler until the cheese becomes melted and golden brown.

4. Serve and enjoy!

-D&E

Black Bean Soup

This week has felt like the calm before the storm. We’ve been busy with wedding stuff for 8 months now, but for some reason this week we have nothing to report. So far we’ve been able to watch Batman Begins and The Dark Knight in the same week! We’re getting ready to see The Dark Knight Rises (which was filmed in Pittsburgh by the way!) in the near future.

But things are going to start getting busy again. Erica is going to be gone next weekend for her work and then the week after she will be back in Maryland to coordinate more wedding stuff! Poor Declan has to stay behind in Pittsburgh and man the blog by himself.

Anyway, that’s all that is going on in our lives right now. Today’s recipe, black bean soup, is not as bland as our lives have been. No, this soup is creamy, velvety, and full of flavor. It stores great as a left over and is even better if you serve it over rice!

Print this recipe!

Break out your tux and fine China, this stuff’s fancy.

• Servings – 4
• Prep time – 10 minutes
• Cook time – 30 minutes

Ingredients

• 1 medium onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 small red bell pepper, chopped
• 3 cloves garlic, minced
• 3 cans of black beans, drained and rinsed
• 3 cups chicken stock
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 1/4 cup white wine (optional)
• Salt and pepper to taste

Protocol

1. In a large sauce pan, saute onion, carrots, celery, and pepper in olive oil for 5 minutes.

2.  Add the garlic and cook for another 2 minutes.

3. Add the beans, stock, cumin, oregano, bay leaves, wine and red wine vinegar and bring to a simmer. Simmer uncovered for 15 to 20 minutes until slightly thickened.

4. Remove the bay leaves and blend with an immersion blender. Season with salt and pepper to taste.

5. Serve with sour cream and chopped chives (or over rice) and enjoy!

-D&E