Saturday night was onion soup night. I used Rachael Ray’s recipe as a starting point also, but switched a lot of things around also. I skipped the sherry and used beaujolais as my reduction sauce along with my usual allotment of leeks and shallots in addition to the onions. The end result didn’t have much complexity, but what tastes were there were wonderfully strong. Nice full-on rustic soup:
I made a second bowl with a less oily comte cheese in places of the “grocery store grade” gruyere, and it was fantastic. Nothing approaching The Best French Onion Soup On This Continent, but a good start.
Ach, du bist Feinschmecker geworden. Ich muss wirklich sagen, deine Leistung finde ich sehr imponierend. Was ist demnächst? Vielleicht kannst du herüberkommen, um etwas für mich zu kochen; leider habe ich die Kunst fast total vergessen.