For Christmas, I got my wisdom teeth pulled out of pie hole.
What a treat, am I right?
I’d never had surgery before. *knocks on wood until knuckles bleed*
I realize wisdom teeth surgery doesn’t really count, but you are sorely mistaken if you think I did not tell everyone I encountered I was about to undergo major surgery. A couple of days before they sliced my gums open, I went to the dentist’s office to sign the consent forms. I asked every employee I saw if I was going to die. They thought I was fun, but asked that I keep my voice down.
Luckily, I remember nothing about the day of, but apparently I thought I was in Cracker Barrel and I asked to keep the biggest tooth. They gave it to me in a convenient tooth shaped box with a string on it so I can wear around my neck for all to see.
Time: 2 hours (prep + cooking) | Serves: 4-6
- 5 large white onions, halved + thinly sliced
- 2-3 tbsp. of garlic, minced
- 2 tbsp. of whole wheat flour
- 6 cups of vegetable broth
- 1/3 cup of sherry
- 1 tsp. of dijon mustard
- 1 tsp. of red wine vinegar
- 2 tbsp. of butter
- 1 tbsp. of olive oil
- 1 cup of grated gruyere cheese
- Sourdough bread slices, toasted
- S+P, to taste
- Heat butter + olive oil in a large pot over medium heat
- Add onions, cook for 3-4 minutes
- Add garlic + S+P, cook another 1-2 minutes
- Turn heat to low + cook, stirring occasionally for 1 hour or until onions are very tender
- Stir in flour + whisk constantly for 3-4 minutes
- Add broth + sherry + dijon
- Cover + simmer for 15 minutes
- Add red wine vinegar
- Preheat broiler
- In oven safe bowls or soup crocks, add some soup + top with a slice of sourdough toast + some cheese
- Broiler for 1-2 minutes or until tops are golden + crusty
- Spread leftovers on two pieces of crusty sourdough + globs of cheese + make a monster grilled cheese + send me a very personalized thank you note
Recipe originally from here!