Question: what should one serve at a girls’ night with wine, tiramisu, and Magic Mike XXL??
Answer: drunken cheesy bread. If you answered anything else, you’re wrong.
This recipe has been burning a hole in my Pinterest board, but I felt like I couldn’t justify making it for just myself on a random Sunday night. So when my friend Casey came over for a long-overdue girls’ night, I knew what was on the menu.
In addition to be delicious and decadent-feeling, it’s also deceptively-simple and easy to prepare. It literally took five minutes to put together (and that was just how long it took to grate the gruyere), then we popped it in the oven, drank some wine, and 20 minutes later a bubbly, cheesy delight popped back out. The flavors together are AMAZING, and the wine soaks into the bread and creates a silky, almost custard-like texture.READ THE POST
When I first saw this recipe, I was suuuuper excited, because I love french onion soup. I mean really lurve it.
I will say that this pasta doesn’t quite live up to that level of insane richness, but the idea is still there.
You start by caramelizing onions down to the point of sweet jamminess, then add broth (and a little wine in my case). Let those flavors hang out for a while, let the pasta soak up all that delicious liquid, and top with arugula and parmesan. Done.
My one complaint with this dish is that I feel like the onions end up getting lost in all the broth…I was hoping for more onion. I think if I made this again I’d use at least one more onion, and I’d look at using something more like the melty Gruyere that true French onion soup uses, vs. parmesan (which never melts quite as luxuriously for me). But all-in-all, this was warm and comforting.READ THE POST