The Dyas Family

Melissa, Lauren and I had professional photos taken yesterday.  Here’s a link to them:

http://www.facebook.com/album.php?aid=2760286&l=d1827&id=9358641

Several friends and I decided to do a tour of the bars in Leesburg yesterday. We had a smashing time!

Our itinerary consisted of:

• Blue Ridge Grill
• Bunker Sports Cafe
• Spanky Shenanigans
• Vintage 50
• Tuskie’s
• Lightfoot
• King’s Court Tavern
• Balls Bluff Tavern
• Downtown Saloon

Here’s some pictures from the madness.

Ingredients:

• 5-6 Medium Onions, cut into thin slices
• 2 cans beef broth
• Dried Thyme
• 2 Tbsp. Shiraz
• 2 Tbsp. Butter
• 2 Tbsp. Olive Oil
• Gruyere, Swiss or Mozzarella Cheese
• French Bread,cut into 1/2-inch slices and toasted

Instructions:

1. Add butter and olive oil to a soup pot; cook over low heat until butter is melted.

2. Add onions to pot and coat in butter/olive oil mixture.

3. Add a pinch of dried thyme.

4. Cook over medium heat, stirring occasionally and keeping an eye on the onions so they don’t scorch.

5. As soon as they start to brown, after about 15 minutes, reduce the heat to medium-low and continue to cook, covered, stirring until they are a rich brown, about 40 minutes.

6. Stir in the 2 Tbsp. of Shiraz.  Increase the heat to high and cook, stirring constantly until the wine has evaporated.

7. Stir in the 4 cups of beef broth.  Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes.

8. Season with salt and pepper.

9. Place oven-proof soup crocks on a baking sheet. Ladle the soup into the crock and top each with 1 slice French bread.

10. Sprinkle each bowl with cheese.  Broil until the cheese is melted and brown.

Pictures: