Believe it or not I have never made “Soupe à L’oignon” or French Onion Soup. Shocking I know.
One past Sunday after a long day of driving and unseasonably cold weather, I was inspired to make this for a simple supper and decided to look up a recipe. Of course my trusty membership at “Eat Your Books” told me that I had no less than 15 recipes available to me among my 69 indexed cook books. I decided to go with my 1968 edition of The French Chef by Julia Child. A classic. I have to admit that I don’t cook that much from Julia’s vast repertoire of recipes because they do seem a little complex and frankly I have trouble following directions. But I vowed to follow the recipe exactly. (Minus making my own stock – I had to draw the line somewhere.)
And since the forward to the recipe said “…Serve it after a football game, at a Sunday-night supper, or as a midnight snack..” I figured it was destiny.
I also learned that French Onion Soup was the featured topic for the 97th taping of the long running PBS TV series “The French Chef.” Like many people, I grew up watching more than my share of cooking segments with Julia. Since her first show aired in 1963, I would also like to clarify that I was actually watching reruns on our pre-cable, 4-channels only TV. However my husband had a much closer connection to her. He grew up just blocks away from her Cambridge, MA home and had the distinction of running into her at the local market, doctor’s office, etc.
The soup was easy to make, very satisfying and of course I made plenty of “Croûte au fromage” or cheese toast, to float on top and dip in the soup.