THE BEAUTIFUL EYE
It is my habit to create little traditions to mark an important occasion or celebrate a new season. I like to make the unpleasantly cold days of January the month I serve FRENCH ONION SOUP.
The prices of vegetables are soaring sky high so the savvy cook looks to locally grown vegetables for the dinner table. FRENCH ONION SOUP is a classic. The ingredients are readily available. The soup is easy to make. Using chicken stock allows the sweet flavour of the onions to sing. Gussied up with rich, deeply flavoured Gruyere cheese it warms the cockles of your heart and impresses guests and family alike.
We had a bumper crop of onions this past summer. The bins in the cold room are filled with these golden darling and I have been using them lavishly. Winter on the West Coast can be damp, bone-chilling cold. This is the soup I like simmering away filling the kitchen with its gorgeous earthy flavour. Then there’s delicious moment when your spoon breaks the cheesy crust and you sip your way into soup heaven.
Be prepared to shed a few mascara streaked tears when you are slicing the onions but it is definitely worth it. The following recipe for FRENCH ONION SOUP LES HALLES STYLE is so very, very French. You’ll love it.