Bon Voyage Cathy!

Bon Voyage to Darling Baker friend Cathy! She is off to Paris! I've been down to the market for baguettes and we will give her a head start with a little French Cuisine.
French Onion Soup for a starter.................................................

A French table setting.......................................................

And for the entree ~ Salmon with a Genevois Sauce and Haricot Verts. I have collected French pottery for years. Some of it came from a Parisian friend who brought them over from France and another beautiful Confit Pot was recently added to my collection courtesy of our sweet daughter Lissa.
Au Revoir Cathy ! Have a lovely trip!

Photography By: Ryannan Bryer de Hickman
Copyright: Sotto Il Monte Vineyards


  1. Thank you so very much, Ry. I can't wait to share all my pictures with the DB's. As always, your photos are stunning.

  2. You know we will be expecting loads of photos from you!

  3. Oh so lovely...recipe please! Your French onion soup looks amazing.

  4. I would be happy to.
    The recipe is from the Low Carb CookwoRx Cook Book
    Dr. Mike Eades and Dr. Mary Dan Eades

    French Onion Soup

    3 tablespoons unsalted butter
    3 medium yellow onions, thinly sliced
    1 cup dry white wine
    6 cups beef broth
    Bouquet Garni (3-4 parsley stems, 1 bay leaf, 1 sprig thyme, tied
    1 teaspoon freshly ground black pepper
    6 slices low carb bread
    1 1/2 cups grated Gruyere cheese

    In a large saucepan, melt the butter over medium high heat until it foams; add onions and saute briefly. When the onions give up their moisture, reduce heat to medium and continue to cook, stirring occasionally, until they reach a dark golden brown.
    Add the wine and continue to cook the onions until the wine evaporates completely.
    Add the broth and bring slowly to a boil, add the bouquet garni, reduce to a simmer and continue to cook until the total volume of soup is reduced to approximately 5 cups, about 45 minutes.
    Meanwhile, trim the slices of low carb bread to fit your soup bowl and toast them in a slow (200 degree) oven until dry.
    Ladle soup equally into 6 ovenproof soup bowls. Place the bowls on a baking sheet for ease of moving.
    Top each bowl with a slice of toasted bread and 1/4 cup grated cheese.
    Slip them under the broilder for about 2 minutes to melt the cheese.
    Serve immediately.

  5. Love, love, love! Thank you ever so much!


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