French Onion Soup

I’m seriously craving comfort food at the moment. Give me cheese, potatoes, creamy sauces, roast dinners and lots of red wine, and I’m happy! I guess February is one of those months where we still need to hibernate, indulge in high-calorie foods and just wait for spring to kick-start its magic.

So, on that note, I’m currently only making dishes that will warm the body and the heart. My latest winter warmer: a real classic, a French onion soup.

Nothing could be simpler and more satisfying than making a French onion soup. The “soupe à l’oignon” really is a poor man’s meal – but if you add lovely white wine and gruyère, it’s becoming a real luxurious comfort dish.

Make sure to use a strong white wine! I made the mistake of using a cheap bottle that someone once brought to one of my parties, and it nearly ruined my soup. See, if you take a weak wine, the soup won’t develop its lovely deep wine flavour. Instead, it will stay quite one-dimensional. I ended up adding a teaspoon of white wine vinegar to the soup in the end, to tart it up and add another dimension. It worked, but still, nothing compared to using some good wine.

So, one rule to remember: if you wouldn’t want to drink it, don’t cook with it either!

February 13, 2012