It’s hard for me to write up a list of ingredients and amounts because I am always adding a dash of this a dash of that!
Soup Ingredients:
5 sweet onions
8 cups of beef broth (2 cartons) I tried one low sodium and 1 regular but I ended up just adding more salt
1 tablespoon of minced garlic
1 cup of dry white (I used a Pinot grigio)
1 tablespoon of Earth Balance (vegan butter substitute)
1 teaspoon of lemon pepper 🍋
1 tablespoon of sugar
1 tablespoon of spicy balsamic – I get mine from Sotto Voce in Pike place called Aceto Balsamico and I will never stop
1 teaspoon of Worcestershire
Here is where the magic began- sweet onions sliced and Earth Balance sautĂ©ed on low for 20 minutes. I used this instead of butter to try tone down some of it’s indulgent factor. Then combined the rest of the above ingredients. This continued to cook in my crock pot on low heat for the next 7 hours stirring occasionally.
Soup additions
Shredded Beecher’s Flagship cheese (however much you desire)
Swiss Cheese slices
Seattle Sourdough Baking Company  was kind enough to send me an assortment of their bread to try out and share what I made. The Water Front Sourdough was one of my favorites. It was classic as you would want your sourdough- rustic and soft. I used my biscuit cutter to make small circles (best center part) to fit in my lion bowls! I lightly toasted these with Earth Balance.
Layer One: Lightly toasted Waterfront SourdoughÂ
Layer Two: Shredded Flagship Beecher’s Cheese
Layer Three: Simmered Onions and broth
Layer Four: More bread & cheese
Layer Five: Slice o’ Swiss
Layer Six: Broiled for 3.5 minutes for that perfect crunch in my lion bowls
🔊 Sound on to hear the beauty –
Overall I am happy with how this turned out and I plan to make it again. I made two and decided to freeze the other and cover it with foil. I just had to bake it and it was good as new!
Mixed Green Autumn Salad: Served with Pumpkin dressing, squash, cranberries, and pickled red onions. This was the perfect fall salad, everything worked well together and gave me yet another way to use pumpkin. YUM!
Roasted Cauliflower: Served with chimmichurri, garbanzo beans, orange zest and pepitas. This completely vegan dish was packed with flavor.
Roasted Rack of Lamb: Served medium rare with roasted veggies. This was served smaller than their regular rack of lamb portion and the server was fair to disclose this prior to ordering. I felt it was just enough considering a 3 course meal. 
Seafood Risotto:Â lobster bisque, smoked salmon, prawns. I have had this multiple times and it is always consistent. Creamy and smoky with the perfect risotto texture. With watching as many cooking shows as I have you tend to know that risotto can become tricky when it comes to the cook.
Tiramisu: As the name states, creamy, coffee, lady fingers…..mmm delicious 
Pumpkin Creme Brûlée: Imagine your morning pumpkin spice latte in creme brûlée form, that is whats up!
House Wine: Cabernet Sauvingnon. I did not have reservations, but I was seated right away in the very seat I had in mind. The people who reserved the table originally opted to sit outside. The table sits in their bar area in front of an open window, I felt it was the best of both worlds considering the August weather in Seattle. I love the bartender here; his name is Jesh and seems to be working most weeknights. I ordered the house Cabernet. They offer five $8 house options: Sauvignon Blanc, Pinot Grigio, Chardonnay, Merlot, and Cabernet Sauvignon. I actually like when restaurants just put the type labeled under house because it doesn’t make me think too much about what the wine should taste like.
Mixed greens salad: Candied Walnuts, cranberries, balsamic & blue cheese. This salad tasted just as you would expect. It was well dressed and had a good proportion of ingredients.
Halibut Amore: Cauliflower puree, reduced balsamic & almonds. I know I said that I was just going to get a glass of wine and an appetizer, but after seeing that description I couldn’t resist, classic me! The presentation was beautiful and I love how the fish was completely covered in the reduced balsamic. I don’t know about you, but I am a saucy person so this made me happy. Oddly enough but still tasty, the fish and balsamic smelled and tasted like mustard, which I assume was from the balsamic. Overall everything paired well together. Plus if I see cauliflower puree I am automatically intrigued.
Gelato:  Hazelnut & Pistachio. I don’t order dessert often, but I when I do it better be delicious! It tasted as good as it looks. I really liked how there were actual nuts in both of these. My favorite would have to be the pistachio but both did their names justice.