A brief list of things DC is, and has been alllllll week:
- Rainy and dreary as all get out
- Cold. Not cold cold, but it’s raining, and that automatically makes it feel 20 degrees chillier (look it up, it’s science)
- Dark (I feel if one is not actually a farmer, one should be exempt from daylight saving nonsense)
You know what these three things all have in common? They require hot, cheesy carbs to be forgotten. Or at least rendered temporarily ignorable.
I think we can all agree that french onion soup is pretty spectacular. You can even make it vegetarian if you’re so inclined. (Side note: I just finished The Vegetarian and I’m simultaneously so disturbed and entranced by it and if you’re reading it too, let’s talk.) I think we can also all agree that the best part of french onion soup is really the cheesy bread on top. So I figured we really ought to all stop pretending and just double down on the cheese-carb component. This is probably more like quadrupling down, but you get the point.
As long as the weather is going to insist on being gross, I’m going to insist on eating stuff like this. I think that’s only fair. That’s a sustainable plan through March, right?
French Onion Skillet Pasta
- 2 Onions, sliced
- 3 sprigs Thyme, chopped (if you don’t have fresh, 1 T. dried will do just fine)
- 4 c. Beef Broth
- 3 c. Egg Noodles
- 1 Chicken Breast, cooked and shredded
- 1 c. Swiss Cheese, shredded
- 1 c. Gruyere Cheese, shredded
Heat an ovenproof skillet with high sides over low heat with a splash of olive oil. Add sliced onions and a hefty pinch of salt, and cook until caramelized. Add thyme, cook for a few minutes more. Add 4 c. of beef broth, and bring to a boil. Add egg noodles; when partially cooked, add chicken. Reduce heat to low and stir in 3/4 c. swiss cheese and 1/2 c. gruyere. Remove from heat and top with remaining shredded cheese; broil on high for a few minutes, until the top has turned bubbly and golden.
Law and Lentils 