So here I am. Cooking, drinking, crying over onions, and pretending this was all planned.
French onion soup edition.
Ingredients
2 giant white onions + 2 giant yellow onions
3 tbsp butter
Garlic doctrine
Most recipes use 3 cloves.
I start with 12 cloves of fresh garlic.
Then I add garlic powder.
Then I add more garlic powder.
Garlic is not optional. Garlic is infrastructure.
Spices
Thyme
Parsley
Chives
Dill
Onion powder
Onion powder rule
After the onion powder, I add at least half a cap more.
This is required. It matters.
Liquids
White wine: about half a cup plus whatever I drink straight from the bottle
Beef stock: about 6 cups
Thickener
Flour: 3 tbsp
Layers
French bread
Mozzarella cheese
Salt and pepper
Per bowl, not in the pot.
How I make it
I cut one onion.
I throw it in the pot.
I cry.
I change gloves.
I blow my nose.
I regain dignity.
Repeat four times.
Butter in pot.
Onions go in.
Then garlic, garlic powder, more garlic powder, and all spices.
Cook slow.
Let it stick a little.
Do not let it burn.
Crusties form.
I scrape them constantly and mix them back in.
If nothing sticks, you’re doing it wrong.
Wine goes in.
Scrape again.
Some wine goes in the pot.
Some wine goes in me.
Flour goes in.
More crusties.
More scraping.
All the magic happens before the beef stock.
Once the stock goes in, the crusty era is over.
Add beef stock.
Simmer until rich and dark.
French bread goes on parchment in the oven until crispy.
Build the bowls
Bread.
Mozzarella.
Strained onions.
Soup.
More mozzarella.
Broil on high about 5 minutes until browned and crusty.
Salt and pepper per bowl.
Eat immediately.
Emil, Heather… this one’s for you.
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