French Onion SoupPosted: June 18, 2013 | |
I absolutely love french onion soup. It’s my go-to on rainy, sub-par days. I can’t count the amount of times I’ve slumped into Panera under a mountain of work or after a bad week and speed-ordered french onion soup in a bread bowl. It’s the ultimate comfort food.
When looking for recipes to make myself and Lucas last summer, I found Smitten Kitchen’s delicious streamlined adaptation of Julia Child’s french onion soup recipe. I’ve made it 5 or 6 times since then, and (at least according to Lucas), it’s only gotten better. I’ve learned the importance of caramelizing the onions for a long time, adding a considerable amount of salt, and adding the optional tablespoons of cognac it calls for. I also nearly doubled the amount of onions called for in the recipe, because, let’s be real, who doesn’t want more caramelized onions? No one.
Most recently I made it for my family for dinner. We complemented it with escargot (a family favorite – if you haven’t tried it soaked in wells of butter, trust me, you need to), cheese, and salad for a decidedly French experience.