I say "French" Onion Soup because my recipe deviates from the classic French recipe in many ways but the result is better than the original, in my opinion. My version only has 14 tiny but flavorful calories because it's basically onions that have been seasoned and caramelized in the slow cooker for hours then finished with chicken stock.
Although I was unaware of it at the time my efforts to multi-task last night was a dismal failure. My story begins with a little glass of wine....
Last night I was enjoying a glass of wine in the kitchen while my hubby made monk fish (which tastes surprisingly closes to lobster if prepared properly) and decided I had to make my favorite Zucchini "Noodles" with Thai Peanut Sauce so I could enjoy an easy meal later in the week. A few sips later I decided I should also add in some red pepper and onion.
A few sips later I decided as long as I was cutting onions I might as well make my "French" Onion Soup. Well between the wine and the delightful conversation with my hubby I inadvertently added my favorite garlic olive oil to the onions in the crock pot.
I didn't think a thing of it until moments ago when I finally sat down to enjoy my soup. It's "OK" but the oil has completely ruined the lightness I have come to enjoy in my soup. Sometimes I float some toasted baguettes lightly encrusted with my favorite blend of pamesian, romano, and asiago cheeses. But today, I was planning on just enjoying the soup. Maybe the baguettes would disguise the oil but for now I suffer...longing for what might have been had I given the soup the proper care it deserved.
On a happier note, the Thai noodles were fabulous and I enjoyed a grand time talking to my wonderful husband....Who is probably very happy to discover that I ruined something he would never want to eat anyway.