I love soup. I love soup. I love soup.

I’ve spent the past fifteen minutes trying to figure out what to write this post about. Sure, my writing’s rusty as it is, but I’ve just deleted a couple of paragraphs where I’ve waxed poetic about soup and its virtues (all-in-one supermeal! liquidified for your convenience! Warm and comforting! You can put anything in it!)

Appetizing, huh?

So instead I’m going to tell you about why I decided to make this soup:

1. I love France!
2. I love onions!
3. I love soup!

Pretty obvious, right?

No, okay, seriously I made this soup because I felt like curling up with a bowl of something warm and yummy, and well, tea just wouldn’t cut it. And I hadn’t gone grocery shopping in a couple of days so my fridge was lacking any kind of produce. But I had onions! So I made French onion soup. This recipe is based on a recipe I found in a book by Angela Nilsen called The Ultimate Recipe Book. The idea behind the book is quite cool. Basically what Angela Nilsen did is take some classic all-time favorite foods and try to come up with the best possible recipe for each one. She did this through trial and error and by interviewing other chefs about their secrets and tips for each recipe. I changed her recipe around a bit to make it (a) vegetarian and (b) fully home-made (hers called for tins of beef consommé).

The soup was great reheated the next day. The onions mellowed out even more, and the harshness of the alcohol was gone and all that was left behind was the most wonderful, rounded-out flavor. I recommend you make this soup the day before you want to serve it as that’s when it’s at its best.

Bon apetit!

This entry was posted on Thursday, November 5th, 2009 at 7:01 am and is filed under vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.