What's there to say? We absolutely loved this soup. I'm a big fan of onion soup, but I rarely used to eat it because I don't eat red meat and many versions at restaurants (and most recipes that I've seen) call for beef broth. So, I was thrilled when I found a recipe for vegetarian onion soup in my trusty Moosewood cookbook. The recipe calls for very simple ingredients (I think just onions, water, soy sauce, and mustard powder), is very easy, and only takes about an hour. Plus, most of that time is just for the onions to cook, so you can definitely do other things in the kitchen. I started making the soup pretty often on Sunday afternoons, for us to enjoy later in the week.
A couple of Sundays ago, I was making my TWD Chocolate Tartlets and making some posole for dinner that night, and I decided to make Dorie's onion soup recipe to have for our dinner on Monday night. It's certainly not difficult, but it is more involved than my usual recipe. It requires more ingredients (chicken stock, white wine) and Dorie wants you to cook the onions on the lowest possible setting until they caramelize - at least an hour. Well, luckily I was multi-tasking because after an hour on low my onions still hadn't gained any color at all. I turned the heat up a bit, but I think it took me two hours (it was sometime after I had finished cooking and we had eaten dinner) until my onions had the color I wanted. I told Paul that this darn soup better be worth it, and better be much better than my usual recipe. Well, it was. We loved it. It had a more complex flavor, and we loved the sweetness of the onions combined with the good gruyere cheese. I think this will definitely become our new go-to onion soup recipe.
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We got home from the Bahamas around noon this past Sunday, and were desperate for a home-cooked meal. I decided to make it a FFWD catch-up night and made Potato Gratin, Roast Chicken for Les Paresseux, and Salted Butter Break-Ups for dessert. All three of these recipes were winners. The Potato Gratin is definitely going to be a special occasion food, but I can see this chicken becoming a frequent Sunday night dinner (it was almost too rich, but I just loved picking at the bread that baked underneath the chicken!), and the Salted Butter Break-Ups are the perfect easy dessert to make frequently (buttery and delicious, but not too sweet).