French Onion Soup

In our first CSA box, we got this giant onion that I didn't know what to do with, so Anny suggested making French onion soup. This is the recipe that I used and it's very delicious. Instead of canned soup, I found this liquid concentrate at Henry's, and used 4 tubes w/ a total of 4.5 cups of water. The red wine was a 2-Buck Chuck shiraz from TJ's. I couldn't believe how easy it was to make and how great it tasted.

We only had a bowl each and lots left over, so I put the rest in the freezer to enjoy later. The one thing I'd do differently next time is to slice the bread thinner, about 1/2 inch. The 1-inch slice soaked up most of the broth in our soup bowls. Can't wait to have this again!

Mushroom sauce

I made this on the fly halfway through the cooking process. Originally, my plan was to just saute some sliced white mushroom in butter and garlic, and just call it a day. I had covered the mushroom to wilt down and got the idea to make a gravy with it when I saw all the wonderful liquid that had come out after uncovering. I melted down another pat of butter in the center of the mushroom pile then about a tablespoon of flour to make a roux, then just added water to the mixture until I got my desired amount of sauce. Season with salt and pepper before serving. SO EASY! We had this with steak and potatoes.