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Onions, caramelized

April 4, 2010

Time spent caramelizing onions, in minutes

It might be my pan or the heat, but I couldn’t quite get the onions to reach that rich brown color in the recommended 45 minutes. Though it took an extra 30 minutes, the result was well worth the wait.


French Onion Soup

April 3, 2010

Because I lack oven-safe soup bowls, I broiled the bread and gruyère cheese separately.

To date, the best soupe a l’oignon I’ve ever eaten was at a small pub in London, on a cold, dreary day (as are most days in London, I suppose). I continue to refine my recipe, and while I haven’t matched the soup from my memory, I’m getting close. The secret ingredient may, in fact, be cognac.