French Onion Soup

Soup season is here! This is a recipe I have tinkered with for awhile and think this is super easy and flavorful!

All you need is:
a stick of butter
4 or 5 Vidalia onions
4 cloves of garlic
2 bay leaves
some thyme
1 cup of red wine
3 tablespoons of flour
1.5 to 2 quarts of beef broth
Gruyere cheese
bread

First melt the butter. Then add chopped up onions, diced garlic, bay leaves, sprinkle some thyme with salt and pepper. Let caramelize for about 30 minutes.

Add one cup of red wine (wine you would drink) and boil for about 10 minutes until it is reduced. Remove bay leaves.

Then add 3 tablespoons of flour and stir (turn down the heat so it won't burn) so the onions dry up a little bit.

Lastly add 1.5 to 2 quarts of beef broth, I like Pacific beef broth, and let is simmer for 40 or so minutes, until it is the flavor and thickness you like!

Broil some cheese on some bread, place it on top of the soup, and add some shredded cheese into the soup! Sprinkle French's Original Onions on top!

 Melt butter, add sliced up onions, chopped up garlic, bay leaves and thyme. Add salt and pepper.

Cook until caramelized - it should take around 30 minutes. Don't let them burn!

Add one cup of red wine and boil until the onions become dry - maybe 10 minutes. Remove bay leaves.

Add 3 tablespoons of flour and stir to dry the onions a bit.

Simmer for around 40 minutes

Broil some bread with cheese on it to top and add some grated cheese to the soup. Top with French's onions.

I'm back with butter!

I hope you guys like the cleaner, fresher blog design here. I am going to attempt to truly post a few times a week about lungs, life, and food! I thought I'd come back here with a simple recipe about butter! This is not rocket science here!

I love everything about butter. It's color, it's consistency, the way it can transform from a cold solid, to something warm and soft, to something hot and liquid. And how it can be used in pretty much any cooking medium. It is the platform of so many dishes. It can elevate anything to be better. Lately I've been making honey butter. All you have to do is take softened butter - something you have left out for hours on your counter. And add a few tablespoons of honey to it. And mix it until it's a smooth completely mixed together consistency. It goes great with pretty much anything. Lately I have used it on fried chicken, biscuits, toast, and veggies. The saltiness, with sweetness and the two textures combined makes for a wonderful flavor and experience.  Please try it and let me know what you put it on and what you thought!

Who am I anyway?

I just want to post a little blurb about myself for those of you that are going to be following this and don't know me (yet.) The reason for the breathing part in the title of this blog, is that I have Cystic Fibrosis and had a lung transplant 6 years ago. I am currently undergoing the process of preparing for another transplant.....and I will chronicle that in this blog....The second part of the title of this blog is because I use butter in practically everything I cook and I think it makes everything delicious! It just makes life better. And I do a lot of cooking, which I will also chronicle in this blog! (Along with other things) but breathing and butter are two of my favorite!

Hi!

This is going to be a blog about breathing and butter. And by that I mean living and everything that includes, and a lot of cooking! Stay tuned...