Tuesday, June 23, 2009

Onion Soup

Sometimes, the simplest things to make taste the best. Onion soup, of the style made famous in the Les Halles market of 19th century France is one of those things. An onion, sweated for an hour or two until its a carmelized mush, deglazed with a dollop of sherry, then beef stock and a little pepper. Cut a thick chunk of good bread, dry it to make a crouton, shave some aged Grüyere on top, then rest the cheesy crouton in the soup bowl, and put the entire thing under the broiler for a couple of minutes.

It's cheap, takes little effort to make, and it's pure bliss.

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