Onions. Cheese. Bread. Beer.

My kinda soup. It’s been a heavy dose of soup around here, all of which have been very healthy.  Butternut Squash. Roasted Tomato. Apple Bisque.  And this one is too.

Sorta.

Maybe.

Well it can be.

French Onion Soup is by far, my favorite soup. Every year for my birthday Mr. Sixtyone45 makes a batch that takes all day. Homemade stock. Hours of stirring and simmering over the stove. A crazy varietal of onions and cheeses. It’s awesome. It’s also a  serious undertaking.

This is soooo not that recipe. But I will give it a close second.

So one of the things we have been transitioning to around here is trying to eat more dinners as a family.

Little sixtyone45 is a great eater so the challenge is not what to cook. It’s more a challenge of when.  My pride and joy goes to bed early, about 7, every night. So we have two options. Me get dinner ready for 5 or 5:30 (during the well-known  “witching” hour) so we can eat just as dad is “hopefully” dropping his briefcase at the door.  Option two is letting the Little eat early so Mr. and I can enjoy a glass of wine cooking together and another glass of wine eating in a bit more civilized, adult pace.  (So basically in front of the dvr.)

I really like when the three of us eat together. I think Little eats even better and it just feels nice. I can’t think of a better word, just nice. I think it feels like a glimpse into the future when he is a little older (minus the bib and the booster)

And even Little enjoyed this onion soup. It had three types of onions, pumpkin ale (tis the season) and I went with veggie stock this time (although I think the beef stock is better)

We went pretty light on the babe’s onions and a bit heavier on his bread and cheese. (and yes we considered the beer. but after much debate and dr. google, we decided it was only one beer and had likely cooked out….at least that is what we will tell child services) For the 'rents,  we used a really nutty, grainy bread – pre toasted and cut thin and didn’t go crazy heavy on the gruyere. (One hint, drizzle the toasted bread with a little bit of balsamic before topping with cheese. Goooood.)

So will we eat together every night right now? No. But our goal is 3 – 4 times a week. And this kinda meal is a perfect fit in our house… bread, onions, cheese and of course...

...beer.

Slow Cooker French Onion Soup

(adapted from How Sweet Eats) 1 red onion, sliced thinly 1 white onion, sliced thinly 1 yellow onion, sliced thinly 1 large shallot, diced thin 5 garlic cloves, minced 2 T of butter 4 T balsamic vinegar 1 T Agave (or brown sugar) 3 tablespoons flour 1 bottle of medium to dark beer 1.5 litres of stock (beef or veggie) 2 T fresh thyme (plus some extra for garnish) Salt and Pepper to Taste Bread (toasted, for the top of each bowl) Cheese (pick your favorite, hard to semi-hard) Gruyere works best. For the top of each bowl.

Directions 1. Turn the crockpot to high. Add onions, garlic, sugar, butter and balsamic vinegar. 2. Cover, and let cook for at least one hour, stirring on occasion to brown the onions. 3. After one hour add the flour, beer, stock, thyme and salt and pepper. Reduce heat to low and cook for 6 – 8 hours. 4. Prior to serving, dish out soup portions into oven safe bowls. Cover each bowl with a piece of toasted bread, a drizzle of balsamic vinegar and a healthy pile of cheese. 5. If the soup was still hot, place the bowls under the broiler for 4 – 5 minutes, keeping as close eye. If the soup was cold, place in a 350 degree oven for15 minutes and then finish under the broiler until cheese melts.

Enjoy!