If you have an entire afternoon to kill, I'll send you the recipe. This one is from Cook's Country magazine. Like the television program, Cooks Country takes ordinary recipes and then "improves" on them by adding extra steps or changing the technique. To a slap dash cook, some of the recipes seem needlessly complicated.
But sometimes it really works. In this case, the onions are slowly caramelized down to a nice brown sludge in a dutch oven. That becomes the soup base. The trick is not burning them, while you get distracted watching a silly Netflix show on your laptop.
It's a very good soup. I improvised with grated Swiss cheese and toasted homemade breadcrumbs for the broiled top.
But sometimes it really works. In this case, the onions are slowly caramelized down to a nice brown sludge in a dutch oven. That becomes the soup base. The trick is not burning them, while you get distracted watching a silly Netflix show on your laptop.
It's a very good soup. I improvised with grated Swiss cheese and toasted homemade breadcrumbs for the broiled top.
Oh yes, there's a blog correction. Last week I wrote a post about this blooming tree, assuming it was a type of magnolia. I sent the picture to the plant expert at Powellswood, and he said it was a dogwood, or Cornus kousa. Duh. That explains the leaves, which look nothing like a magnolia.
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