WOWZA time flies!
Mr. Foodie left last Tuesday and I’ve decided to go Flexitarian for the six weeks while he’s away. Flexitarians are *almost* vegetarians. They eat meat and dairy once in a while but mostly try to rely on plant-based foods. I thought it would be a great opportunity to increase our meatless meal repertoire and see if there any noticeable changes in my health…and appearance for when he returns.
I made this the other day and only took finished shots but the process is simple enough and the end result was
MELT IN MY MOUTH DELICIOUS!!!
This is a down and dirty version of something I found on Vegetarian Times called French Onion Soup Tartines.
I started by caramelizing two small onions in extra virgin olive oil and a little salt and pepper. When they were done I caramelized some mushrooms in a little butter and extra virgin olive oil (I like a tiny bit of butter with my mushrooms…adds a little more flavor.) I had the hard rolls and the Swiss cheese in the freezer so I let them thaw. When the veggies were done I cut the roll in half, topped with the veggies and a slice of cheese on each half. Baked in the oven at 350° for about 8 minutes, just until the cheese was really melty. Next time I think I’ll add a little Thyme to the onions. While this was super awesome I think the Thyme would send it over the top. If nothing else, even a little fresh parsley just for that fresh herb bump.
Soft crunch of the bread, the sweet creaminess of the onions, the meatiness of the mushrooms and a little punch from the Swiss.
Sink your teeth in to one of these babies.