hi. when did it become april? a week ago? oh, dear. yeah. i’ve made a lot of stuff in the last week and a half, and i have a lot of pretty photos, and nice recipes, and heck, some of these are even from well before a week ago. but, yeah. i’m giving you what i just ate, instead. and what i will probably have another bowl of while writing this. (it’s good to keep flavours in perspective while writing, right? and there’s bread that needs to be used up.)
i often crave soup, but rarely is it french onion soup. i think i can count on one hand the number of times that i have ordered french onion soup in a restaurant and still have room on that hand to account the number of times that i’ve eaten it at home. and the few times that i have eaten it at home, it has always been the packaged stuff, flavourless with flakes of onion, rather than beautiful strings or rounds of onion. when i was younger and i ate french onion soup, i’d pick the bread and cheese off and leave the broth. but, this broth doesn’t even need cheese (but, you can add it). just day old baguette to sop it all up.
french onion soup
adapted, most broadly, from mark bittman’s how to cook everything
3 sweet onions
4 cloves of garlic
4 tbsp butter
4 cups beef broth, homemade or store bought
1/2 cup dry white wine
salt and pepper (optional)
2 tsp herbs de provence (here, bittman uses thyme, but we didn’t have any…nearly unheard of in our house).
cut the onions in half, peel the skins off and then slice thinly across (so as to ‘french’ them, because otherwise, they are without nationality, it seems.)
peel the garlic cloves and chop them finely.
heat the butter in a large pot (i used the dutch oven, because it’s what i do…)
once melted, turn the heat to medium-low and add the onions and garlic.
cook for about a half hour, stirring regularly, so as to cook them without browning (confession: i marked two papers while stirring the onions. no papers were harmed in the making of this soup)
add broth, wine and spices and bring to a simmer.
allow the soup to simmer for at least fifteen minutes (though it needn’t be much longer). you can then chill the soup for up to two days, or serve immediately.