I’ve always wanted to try French Onion Soup. I guess it’s the golden cheese and toast topping that sets it apart from other soups. It always looks so rustic and lovely and caramalised onions are delicious so I added it to my to do list at the start of this winter.
This winter has not gone well. I’ve been sick for six weeks so far with a cold and then a nasty, lingering cough. As much as I love hibernating in winter, I prefer the choice of hibernation. I jokingly call this quarantine, but I’d trade all these days off work to be well again. I get chest and back pains if I sit or lie a certain way, or strain my chest muscles the tiniest bit. I feel pathetic. I can’t open tight jars, I can’t cut pumpkin or kumara, I can’t fill the kettle to the top and carry it two steps to it’s spot away from the sink, I can’t reach up to get things out of high shelves, I can’t lift a roast out of the oven. Hiccups, sneezes, yawns, coughs and even laughing is painful.
My body shouted a resounding “No!” to everything. So I’ve had to slow down. Slowing down with lots of time at home has meant lots of slow food. Roasts, stews and soups are meant to be enjoyed in this weather.
Onions are supposed to be super good for you. Right now, I’ll give anything a try. So I made this French Onion Soup. I think it was on a weekend, but to be honest, I’m not really sure. When you have a lot of sick days, weekends no longer signify a change in your routine.
I have a rule which I break fairly regularly. Don’t cook something you have never eaten before. I have this rule because I usually cook by feel and it’s impossible to cook by feel if you don’t know what you’re feeling for. Thankfully, that’s where the internet comes in handy. I consulted a bunch of recipes before I settled on my own version of events. I used onion, chicken stock, soft brown sugar, butter, thyme, wine, gruyere cheese and ciabatta. It turned out pretty good.