September 3^rd… wow… I feel fall is just around the corner and I’m really not ready. I’m ready for the upcoming 3-day weekend though, lol. I want more summer. More time to sit by the pool. More time to grow veggies in my garden and quite frankly, more “shorts weather.” Fall is also the time for football and if I just think of that, I think I’ll be fine. Football Sundays include game day food and with fall around the corner, that food means good hearty soups. I tried my hand at my first ever French Onion Soup last week and it turned out as comforting and delicious as I had hoped.

When I lived in California, I used to drive over to San Francisco and go to the Silver Cloud Restaurant. It was THE PLACE to get French Onion Soup and my friends and I would make a special trip just to have a bowl and a glass of wine. It’s the soup I have judged every French Onion Soup against for the last 25 years. After I moved to Utah  in 1998, I have had a heck of a time finding something close too it, although the Desert Edge Brewery in Salt Lake has one that comes pretty darn close. Sadly, Silver Cloud has changed to mainly a karaoke bar and no longer has it on the menu!

So here was my attempt at French Onion soup.  Added to the top was a slice of toasted crunchy sourdough bread and two slices of Swiss cheese. YUM. Plus, it simmered all day in the crock pot making the work effortless.

I started with two onions that were the size of my head that I purchased at the local farmers market the day before.  It made it a bit difficult to slice on my mandolin, but I made it work.  I used a mandolin since it would make the onions slices consistent and allow for even cooking. The recipe calls for roasted garlic, but minced fresh garlic will also do. The thing I love about roasted garlic is the subtle flavor and since it’s mushy, it will dissolve in the broth and give it just enough garlic flavor without overpowering the soup.