21st November was our 14 years anniversary.
This year I prepared a 3 course meal for Love. So, that Saturday, after we were done with our dishes and laundry, we left the girls at parents' and had our little date.
I cooked Love's favourite appetizer onion soup, steak for main dish and blueberry cheese tart for dessert.
We had a wonderful lunch and back massage at Reborn afterwards :)
14 years and counting, Alhamdulillah.
Onion soup recipe (From Masterchef's website)
1 tablespoon olive oil
2kg brown onions, peeled and thinly sliced (chill to minimise vapours)
200ml dry good quality cider (I used Heinz Apple Cider)
1L homemade beef stock (Obviously I used beef stock I found at supermarket, Knorr)
2 fresh bay leaves, 2 thyme sprigs, 2 sprigs rosemary (I just used McCormick's mixed herbs)
8x1cm-thick slices of sourdough ficelle (Iggy's bread) or small baguette, lightly toasted
250g coarsely grated gruyere
100g finely grated parmesan
1. Heat oil and butter in a large saucepan over a medium low heat. Add onions, cover and cook for 20 minutes, stirring occasionally. Remove lid and cook for 30-40 minutes, stirring occasionally, until onions are soft and caramelised.
2. Add stock, the bay leaf, thyme and rosemary and season with salt and pepper. Bring to the boil, reduce heat to a simmer, simmer soup uncovered for 10-20 minutes or until slightly thickened.
3. Ladle soup into ½ cup capacity oven-proof bowls set on an oven tray. Sprinkle a little gruyere and parmesan onto the top of each bowl of soup. Top each with two slices of toasted ficelle then sprinkle with remaining cheeses. Place under a hot grill for 3-5 minutes of until cheese is melted and light golden.