Seriously, folks. This damn fine soup.
My husband has told me several times that his favorite soup is french onion. I’ve never made it and I’ve tried it once or twice in my entire life. It was always with a shrug and a “yeah, it tastes fine, whatever.”
My decision to make it was strictly to please him. I ran across the recipe in “Gifts Cooks Love” (yes, THAT book AGAIN) and figured I would spoil him a little. Into the crockpot when eight large onions, two sticks of butter, and the last of my fresh thyme (I think I killed the plant harvesting it). I put it on Low and cooked it overnight. It smelled delectable this morning, let me tell you.
I had prepared a simple boule bread dough and it had refrigerated over night in our big fridge (the unheated garage). I made enough for four loaves and decided to bake two of them today. They looked beautiful when I pulled them out of the oven this morning but I resisted the urge to cut into them. After carving an escape route through the foot thick bank of snow in our driveway, we ran errands, including searching in vain for gruyere cheese at the grocery store.
If there is any question about my devotion to my husband, re-read that last sentence. I SHOVELED SNOW so I could go to the grocery store…that’s true love, folks.
No love in the gruyere department, so I settled for a nice hunk of Jarlsberg and headed home.
Now Dave had said he was going to probably be home early today. So by 5pm, I was absolutely convinced he was going to walk through the door any minute. So…I prepared the ramekins…I ladled the soup in, topped it with a slice of amazingly yummy boule (yes, I sneaked a piece and yes, it was very good) and then thick slices of the Jarlsberg and set two of them in the toaster oven on broil.
So we went from this…
To this…
And this…
He’s still not home and I’ve eaten the contents of one of the ramekins and OH…MY…GOD. It’s good, it’s really, really good. And I suddenly don’t give a tinker’s damn if he likes it or not…I’LL eat it!
So…wow…zow…and YUMMMMMMMMMMMM!
Don’t be jealous now. Ask me nice and I’ll send you the recipe. It’s worth the wait.
