Today’s Soup (French Onion)
Julianaa Satie – The Natural Cook®
I welcome the challenge of making this traditionally beef-based soup with only plant-based ingredients. The magic is in technique. The ritual demands my presence each time I make it.
Large yellow onions with the deepest color, thickest skin, firmest bulb make this a great soup. On my cutting board they remind me of tough maple leaves turning red and gold. One onion feeds three. Need to sharpen my knife to make paper thin, slivers. These onions aren’t stored in a refrigerator; they stay strong that way.
Begin: wash the onions well enough to use the skin in stock. Careful: score the top to separate the skin from the bulb. Control: don’t let the knife cut into the leaf or the root end. Memories of my handsome farmer friend make my hands take care with the knife. “Be kind to the tail of an onion” was his message. “Onions will make you cry if you cut into them ruthlessly.” Since then, over 40 years ago, I enter an onion in ritual, not cutting into it before it is time. Eight, plump, half rounds face me while the cut is face down on the cutting […]