Pinch and SwirlPinch and Swirl. I fell in love with French Onion Soup on September 15th, 2001.
It was a Saturday evening and we’d just arrived in Paris with our friends Bryan and Jenn, who were, incidentally, 6 months pregnant with their first child. Just four days prior, we sat together in London, eyes glued to a television screen in horror as we watched images of planes crashing into the World Trade Center. We were, all of us, in Europe for the first time on a long-awaited 2-week adventure. Our train arrived in Paris in the late afternoon.
By the time we got to our hotel the sky was dark and our stomachs were growling. We crossed the street to a restaurant recommended by the hotel concierge. Food is amazing that way, isn’t it? Do you have dishes that remind you of people or memories or milestones in your life? Give yourself plenty of time to make this soup. Classic French Onion Soup Melt butter in a large saucepan over low heat. The Best French Onion Soup (…ever!) The last recipe I posted for French Onion soup was from Cook’s Illustrated and the soup came out great.
So when I saw that they had an updated recipe, I had to give it a try. The big change between the recipes was that the updated version calls for caramelizing the onions in the oven rather than on the stove top. This change lets you get a lot more flavor out of the onions and means you don’t have to stir the onions every minute. They call this, “The Best French Onion Soup,” and after trying it, I can’t argue! The Best French Onion Soup From: Cook’s Illustrated Serves 6 Notes: For the best flavor, make the soup a day or 2 in advance. Soup Cheese Croutons 1 small baguette , cut into 1/2-inch slices8 ounces shredded Gruyère cheese (about 2 1/2 cups) Directions: For the soup:
Making French Onion Soup. Onion soup, with croutons and melted cheese/Photos by Donna Turner Ruhlman Funny.
The recipes people are pulled toward, desire, crave, are the most basic. Like Onion soup. Part of why I love people’s hunger for basic food is because there’s so much to learn from the simplest dishes. This recipe is from the new book, Ruhlman’s Twenty. The soup deserves this high praise not only because it’s delicious and satisfying, but because it was borne out of economy. Most recipes for onion soup I’ve seen call for stock or broth, and yet this changes the soup completely—it becomes beef-onion soup or chicken-onion soup. Plan ahead when making the soup because the onions take a long time to cook down, from a few hours to as many as five if you keep the heat very low, though you need to pay attention only at the beginning and the end. Serves 4 to 6 If you liked this post on french onion soup, check out these other links: © 2011 Michael Ruhlman.
Damn raisins: Soupe à l'oignon gratinée - Onion soup au gratin. Parigi è la nostra città del cuore.
Già a otto anni io, Uva, in un tema in classe in cui ci veniva chiesto il nostro sogno nel cassetto, scrissi che sognavo di andare a Parigi. Fu così che i miei genitori, l'anno successivo, mi portarono rendendomi la bambina più felice del mondo. Ci sono tornata innumerevoli volte da allora, e ogni volta ne scopro un angolino diverso innamorandomene sempre di più, la volta più bella è stata quando con Fico, agli inizi del nostro amore, l'abbiamo visitata mano nella mano sognando un futuro che oggi è realtà.
Adesso progettiamo un nuovo viaggio per portare con noi Uvetta e la piccola Anis, sarà bellissimo ripercorrere i nostri luoghi del cuore insieme a loro, abbiamo giá iniziato a sognarci su e l'altra sera, immaginandone il percorso, ci siamo gustati questa soupe à l'oignon gratinée...chiudendo gli occhi ci sembrava di essere già in quel piccolo bistrôt dietro l'angolo di Place des Vosges. Soupe à l'oignon gratinée - Zuppa di cipolle gratinata.