Cooking from Scratch
Ah, soups; we love ’em in the colder months.
Sometimes the key to a recipe can be summed up in a single word. With Mac and Cheese, it’s cheese; with bread, it’s baking. In the case of French Onion Soup, it’s patience. Yep, simple patience, instead of technique, or even ingredients. If you don’t have patience, don’t even attempt making this at home; you’ll be disappointed with the results. For those who love French Onion Soup, however, it’s worth the time involved.
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If you follow the produce we get in our weekly share (and if not, you should), you’ll have noticed that potatoes show up on a regular basis. And onions. A lot. Fortunately, they both keep well, and, of course, they’re both really versatile, appearing in many dishes. But, we’d had trouble keeping up with the ‘taters & onions, and knew we had to start making a dent in our overflowing shelf (potatoes were dropping off the shelf every time we took take out the tin of granola for breakfast). It was time to start using them.
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We’re still working on finishing off our second flat (15 pounds) of fresh tomatoes that we picked up through our CSA. Yeah, we know, that’s a problem everyone would like to have. And, just the other day, we made up a quick and easy soup from some of those tomatoes. At the time, we thought that, while it would be okay, it wouldn’t really knock our socks off, so we didn’t bother doing the legwork for a post. We were wrong. So, we had to make it again to share with you.
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