“FAMOUS” FRENCH ONION SOUP

Big Guy was reading the @nytimes and became engrossed with the food section. He was fascinated by the French onion macaroni and cheese recipe. The timing was perfect as I was getting ready to make my Macy’s French onion soup for the remainder of the winter season.

I admit I tend to use the “kitchen sink” method with my onion soup by using up all of the onions in the house. This time I used red onion, shallots, and yellow onions. Since you cook the onions for an hour and one half before adding the rest of the ingredients, the various onion flavors really melt into a delicious soup. The aroma in the house is heavenly, assuming you like onions, but it becomes tempered with the addition of the broth.

I am looking forward to onion soup and a nice bottle of wine for dinner tonight. I will work on going back to the recipe in the New York Times to give my soup a second life as the star in another recipe.