Autumn Leaves & Butternut Squash... Welcome to Fall!

It's always a spectacle to watch the leaves on the trees melt into the vibrancy of the other end of the spectrum. Several colors that we associate with the coming of the cold weather; warm yellows, flashy oranges, and deep reds are such a welcome sight after such a hot summer. In fact, our company wanted to celebrate this fall with a limited time Butternut Squash Risotto at West Seattle's beloved Thriftway! Hurry over to have a taste of how we see fall! Also, to welcome the spirit of Autumn, Nola's Catering and Events wanted to share a tummy-warming recipe that is sure to make your houses feel like home!

French Onion Soup: for 4 to 6 servings
-3.5 oz of unsalted butter 
-2-3 lbs of yellow onions, peeled, halved, and thinly sliced
-3/4 cup of dry white wine (optional, but great for caramelizing onions)
-2 Tbsp of all purpose flour
-6 cups of beef broth (or chicken broth for lower sodium content)
-Dry Bay Leaves (usually 2-3)
-Salt and Pepper
-optional: thinly and small sliced flank steak
Remember to always test the flavor throughout the duration of cooking the soup for accurate measurements of spicing!

(OPTIONAL) Cheesy toast addition:
-6-8 slices of french baguette (Sliced long)
-gruyere or mozzarella cheese
-parsley

Directions:
1. melt the butter in a casserole pot and when the butter starts to foam and sizzle, add the thinly sliced onions and coat the onions in butter.
2. cook on medium low for 30 minutes with occasional stirring until the onions are slightly transparent and have softened.
3.turn heat up to medium or medium high, add salt, and cook for another 20-30 minutes with more frequent stirrings until onions have turned a golden brown.
4. add wine and simmer for 2 minutes until mostly evaporated, stirring to the bottom of the pot to ensure evaporation.
5. add flour, and allow to sit for 1 minute
6. add broth of choosing, herbs, and bay leaves, lower heat to simmer for 30 minutes
----OPTIONAL ADDITION TO SOUP------
- In a separate pot, fry the small pieces of flank steak in simple olive oil, salt, and pepper until brown on both sides; add to French onion soup and let sit for 5-10 minutes before serving.

Cheesy Toast:
7. for toast, brush baguette slices with olive oil and toast each side in broiler until golden brown
8. then top with gruyere (or mozzarella) and grill until melted with brown spots appearing on the cheese.