Lorrie and I were working hard on some projects last Sunday – the air was cold but the sun was warm and bright. It was time for lunch we planned on homemade French Onion soup but we needed something to calm the onions and quench our thirst! I made up this festive drink using Frontera Cranberry Sangria mix, a red Zinfandel by Blackstone, fresh cranberries and orange slices…YUM!!!  The glass pitcher and mix are both from Crate & Barrel and they are resting upon hand crocheted placemats I picked up years ago at a resale shop -don’t they go perfectly together. What a beautiful color cranberry is!


The onion soup was fabulous too Lorrie modified Paula Dean’s recipe and it tastes like it simmered all day – it was so flavorful with the added Thyme.

Here is her revised recipe:

1 big yellow or Vidalia onion sliced
1 clove garlic minced
Drizzled with olive oil
2 TBSP flour
1-16oz. beef broth
Pinch thyme
1 bay leaf
French bread cubed
Mozzarella or Provolone

Sauté the onions and garlic till tender.
Sprinkle with flour and brown.
Add broth thyme and bay leaf.
Reduce heat and simmer 20 min.
Ladle in bowls top with french bread and cheese …place under broiler (toaster oven)

I don’t know about you but my mouth is watering!