soupe a l'oignon

I’ve been spending some time getting back to my beloved French roots… in the kitchen, at any rate. I’ve been slightly terrified of trying to make my own onion soup -- it’s one of those delicious, hearty French staples that is so classic, and so terribly emblematic of simple, French country cuisine. Hence the terror.

And yet, one unseasonably chilly evening I spilled a quantity of multicolored onions on the counter and got to slicin’. My eyes were pouring by the time I finished, and I had nothing more than a general idea of what to do to make these piquant crescents into a salty, rich soup, but I threw them in a big silver pot, convinced their natural onion goodness would prevail.

It actually worked, too!

Thrown-Together Onion Soup

8-9 onions (yellow, purple and white)
4 cups chicken broth*
4 cups beef broth*
2 cups water
Plenty of S&P
A splash of white wine and Worcestershire

*best if homemade!

Strip, slice and caramelize the onions in a hot pot smooth with olive oil. Pour broth, water and spices over the onions, and bring to a low boil. Simmer for 1 1/2 to 2 hours. Top with gruyere or swiss cheese, and serve with crusty bread.