I’m not sure if you’ve noticed it like I have but everything we do in life lately seems to be all about the new and improved, the bigger and better version of what has already been done. Most movies are remakes of classics, technology is something we all must have the newest version of and the old version is usually only six months old. Even restaurants and chefs have to try to do something new with the old and revered. Maybe I’m just getting older but sometimes I don’t want the new and improved. I want the classic, the thing that’s been tested time and again and can stand on its own merit.
I want French Onion Soup.
I could have done this the easy way and gone to some restaurant, but I don’t think even they take the time to do it right, as it always seems bland and tasteless. It’s a classic and deserves the respect and the time needed to make it wonderfully satisfying and flavorful. I turned to the one person I knew that gave it that respect, the one person that started us all down the road of loving food.
I turned to Julia Child and Mastering the Art of French Cooking.
Don’t be intimidated by this book or the fact that Julia is the guru of fine cooking. She makes everything so simple to follow. She also uses wine and cognac in this recipe, so if you’re anything like me, you like it already!
To do this right it is a process. You can’t skimp on the time or the effort it takes. If you do you will lose the richness and the flavor it gives you. This is one of those recipes where you will again take the first spoonful, close your eyes and savor the deep beef broth, the sweetness of the onions and the texture of the toast. The only word you will be able to usher in a soft breath is “YUM”.
It’s that good.