Big News!!

Guess who is moving to the land of Walla Walla Washington....yep Ben and Michelle!! Ben just accepted a job with the army corp of engineers. He will be working as a Landscape Architect. We are thrilled about the move. Although it will be hard to be moving away from family, it will be a great opportunity for us to have our own adventure! Word on the street is that it is a beautiful place. We will be about 13 miles from the Oregon border. There is a big wine industry in Walla Walla. Although we have zero interest in the wine, we are excited to ride our road bikes through the pretty vineyard country!We are extremely blessed to have this opportunity to grow.
Walla Walla....The City so nice they named it twice!!


French Onion Soup

Ingredients

• 1/4 cup butter
• 3 onions, thinly sliced
• 1 teaspoon white sugar
• 1 tablespoon all-purpose flour
• 2 1/2 cups water
• 1/2 cup red wine
• 2 (10.5 ounce) cans condensed beef broth
• 1 French baguette
• 8 ounces sliced Swiss cheese

Directions

1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted