|No such thing as a pretty picture of French onion soup. Okay, there is, just not here.|
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.