This was a first attempt at making French Onion Soup, one of my favourite things, right up there with raindrops on kittens and whiskers on roses.
And it worked! I knew I’d succeeded from my first sip, because It tasted unmistakably French.
I’ve been building up to this for a long time, comparing a number of recipes and finally settled on this one from Epicurious. I even bought a special set of ramekins and soup spoons, for authenticity and because I liked saying “ramekins”.
I started by slow-cooking four sliced Vidalia onions in butter. It took about an hour to get them to the perfect state—soft, and golden brown. Then I added white wine and beef broth, thyme and bay leaves, and simmered to reduce.
To finish, I poured a bit of sherry into each ramekin, filled them with the onions and broth, added lightly-toasted baguette slices, and covered the whole thing with Gruyère cheese.
Five minutes in the broiler gave me the delicious result you see above.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.