Before I dive into the delights of French onion soup, two things:
One: has anybody noticed how veggies from their garden seem sweeter now? The beans that I’m still harvesting and the handfuls of raspberries that we’re still devouring are extra sweet and delicious! I have a pet theory that the cold weather makes compounds in plants (who know which ones) break down more readily into sugar. Sounds pretty good, eh?
Two: unlike the flowers I planted this past spring in my bicycle basket, my current plants are looking much better! The beautiful pansies are thriving and after this winter are supposed to bloom again next spring:
And now: French Onion Soup. Josh has always loved it; I’ve never been that fond of it. But after following COOK’S COOKING SCHOOL recipe, which took over four hours in the oven and on the stove (and topped with toasted baguette and smoked Gruyere cheese)….I’m a devoted fan! It’s rich, delicious, and full of deep flavor. Perfect for fall!
What are your thoughts on French onion soup?