I was looking forward to cooking this week's French Fridays with Dorie recipe: Cheese-Topped Onion Soup (pg 56 of Around My French Table), because I've made it before, and know it is delicious. Then my central air conditioning busted last week. I know that sounds like a ridiculous complaint to make in February, but the temperature started to creep upwards, until yesterday, when it hit 79 degrees outside, and hit 89 degrees in my house, according to the thermostat. Definitely not soup weather.
I'd already bought the ingredients, so I went ahead and cooked the soup anyway. Man, I wish those damn onions caramelized faster. Last time, they took me three hours. I cranked the heat up to a little less than medium heat, and it took me an hour and a half this time. Better than three hours, but still more than I have patience for on a regular basis. By the time lunch was ready, between the steam and the broiler action, I was a sweat-ball. Not good. Aren't you all glad I shared my soup experience with you this week?
Like so many foods, this soup really is worth all the time and slow preparation. It is so, so good. We're having it for dinner tonight. I didn't put nearly enough cheese on mine yesterday. Tonight, I'll know better. Prepare to be smothered in mountains of wonderful gruyere, soup!
This soup always gives me tureen-envy. Repeat after me: "I will not buy more dishware. I will not buy more dishware."