Thursday, August 20, 2009
Soup in the middle of summer
I'm pretty sure the last time I made French Onion Soup from scratch was in 2006 (post) when Phil lived in Mountain View. I think it's typically made with yellow onions, but last night when I was wandering around Fred Meyer at 10pm, I saw Walla Walla's on sale for $.49/lb and decided I wanted French Onion soup today. Two Walla Walla's amount to almost three pounds of onion. I scaled it down to two pounds, and followed this recipe from epicurious.com. Three hours later, Rachel and I had dinner. My mouth was watering too much to get the proper foodie shots, and I was already nibbling the edges of the melted Gruyere, so this is all I got.