I've been mulling over the idea, now that I'm in my last stretch with Around My French Table, that I should prepare a proper farewell feast, made up of the foods that I think of when I think of France: French Onion Soup, Cheese Souffle, and Chocolate Mousse. It would be a pity to move on from Dorie's book without attempting these classic dishes. Hilary's arrival provides all the excuse that I need. Because the soup keeps for a few days, I figured I could make that yesterday, to free up some time this weekend. I also figured that I'd have a bowl immediately and report on it. That didn't really work out. Boy, am I glad I didn't wait until the day of the bonanza to make this.
Dorie warns that the onions take a long time to cook down and brown. She's not fooling. Holy Mother. She says it might take an hour for 4-5 giant onions to brown on your stove's lowest setting, and warns against turning up the heat to try and speed it along.
|I only used three onions, because I wasn't sure more could fit in the pot.|
|Still waiting...two hours later.|
In a fit of psychosis, I started chopping veg and mixing spices for tomorrow's dinner, totally forgetting about the salmon I had in the fridge for tonight. The salmon needed to be used, so after cursing at top-volume for a good five minutes, I collected myself, wrapped up my vegetables, and moved on. It was very annoying, though.
I tasted the soup, and it was good, but I won't comment further upon it until I eat a bowl, prepared as instructed (brandy in the bottom, toast and cheese on top). It is Charlie-approved, though. He drank a cup of the broth with his dinner. Then, when I got overzealous and gave him a second cup, he discovered that the soup is also handy when used as a refreshing shower (it wasn't hot).