French Onion Soup

French Onion Soup

I bought a 3lb bag of yellow onions the other day. (I price matched it for $0.98!!)
Unfortunately, I forgot that I already had a bag of onions at home. So, I had to find something to do with them.

Enter my friend, Aprille. She blogs over at Beautiful in His Time. We were talking recipes and Pinterest when she directed me to her French Onion Soup.

I’ve never made this soup before and honestly had only had it once or twice – at a restaurant where it was super salty. But, I decided to go ahead and try it out since I had all the ingredients on hand.  I also added a few tweaks of my own as I was cooking.

Oh my word. When it was done….whew. It was so good it made me cry. (Well, really, the crying began when I was slicing the onions, but it still counts, right?)

And just for cuteness sake – Evie liked it, too!

French Onion Soup

French Onion Soup
French Onion Soup

4 medium onions
2 cloves garlic
1 stick butter
5 cups water
5 tsp Better Than Bouillon (beef flavor)
2 bay leaves
2 sprigs fresh thyme
1/2 cup white wine

1) Slice the onions in half, then slice thinly. Peel and mince garlic.
2) Melt the butter in a large pan, then add the onions and garlic.
3) Over medium heat, caramelize the onions, stirring occasionally to avoid scorching – about 15 minutes.
4) Add water, Better Than Bouillon – stir to dissolve; then add the bay leaves, thyme, and white wine.
5) Allow to simmer for approximately 1 hour.
6) Serve with your favorite white cheese melted over the top. Tradition dictates Gruyere, but we had Mozzarella on hand and it worked just fine.

**Better Than Bouillon does not state that it is gluten-free on the package. I use it as I have never had any adverse effects. However, my gluten intolerance does not leave me as sensitive as those with Celiac Disease are. Please use discretion when using a package not marked “gluten-free”.
An easy substitute would be 5 cups of gluten-free beef broth.

This recipe is linking up at:
The Living Well, Spending Less  Thrifty Thursday Link Party
4 Little Ferguson’s Weekend Potluck

Try these other winter recipes:
White Chicken Chili
Chicken Pot Pie Soup
Snow Ice Cream


Chicken Pesto Rotini with Garlic Roasted Tomatoes

Chicken Pesto Rotini with Garlic Roasted Tomatoes
My husband loves pesto, so the other night I decided to whip up a yummy supper surrounding the garlicky sauce.

(Unfortunately, I forgot that I had a Bible study soon after…with a bunch of women I had never met…with my now super garlicky breath. Nothing like a first impression.)

Here’s the recipe to try for yourself. (I found the delightful recipe here and adapted it for a gluten-free diet.)
Just a warning – have plenty of Listerine on hand or don’t breathe on anyone for awhile afterwards.

Chicken Pesto Rotini with Garlic Roasted Tomatoes

2 chicken breast
12oz gluten-free rotini (I used the Ronzoni brand)
1 8oz jar pesto sauce
1/4 cup Parmesan cheese
1 1/2 cups cherry or grape tomatoes, cut in half
2 garlic cloves, minced
olive oil
2 tsp Italian seasoning
salt and pepper to taste
garlic powder, to taste

1) Toss tomatoes, fresh garlic, Italian seasoning with approximately 1Tbsp olive oil (or enough to generously coat tomatoes).
2) Roast in a 350* oven for 20 minutes.
3) Prepare pasta according to package directions.
4) Season chicken with salt, pepper, and garlic powder. Pan fry with olive oil until chicken is done, then cut into chunks or shred (whichever you prefer).
5) Toss the chicken, rotini, pesto, and roasted tomatoes. Top with Parmesan cheese.
6) Enjoy!

While you enjoy this delicious food, head over to Weekend Potluck where this recipe (plus many more) is linking up!