Saturday, October 20, 2012

Christopher Kimball Does Not Approve of This French Onion Soup

No such thing as a pretty picture of French onion soup. Okay, there is, just not here.
When you come home cranky and tired late on a Friday, and your partner arrives soon after, having consumed nothing but a G&T and bar snacks, what better recipe for domestic bliss than caramelizing onions for 45 minutes before you can even think about starting to cook?

There were tears, but only from cutting onions.

The CSA had sent us a bag of onions each of the previous two weeks, so we reprised Ray's French onion soup. Changes this time

  • Instead of 2-3 onions, we used ALL THE ONIONS (maybe 12 smallish onions, some with spoiled parts removed)
  • Chicken bouillon cubes instead of beef stock (all we had)
  • Cider instead of brandy (Ben saw us sweating the onions and brought me a bottle from the fridge, so it was in my hand and half-drunk while cooking)
  • Hunk of rosemary lopped off the top of my plant instead of proper bouquet garni
A pretty good easy fall dinner. Don't skip broiling the bread and cheese on top!

P.S. He would disapprove of the way we cook around here, but I sort of loved the New York Times Magazine piece on Christopher Kimball and Cook's Illustrated last week: Cooking Isn't Creative and It Isn't Easy.

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