Who am I to try improve upon Julia’s french onion soup? Well, it was more of an accident than a plan, and I can’t claim it’s definitely an improvement, but I know it is delicious.
Early on I had to follow directions to the letter, because I didn’t trust my own taste buds. Now I have reached the point where I trust my palate to tell me what I like best. I have grown metaphorically and unfortunately literally, according to my bathroom scale, but cooking is even more fun.
Maybe it’s a stretch to call someone I have never met a mentor, but I was lucky enough to watch her groundbreaking television cooking show The French Chef. Actually, my grandmother watched her show and I was just a captive audience but I heard the passion in her voice as she cooked. She wanted anyone that tried her recipe to be successful, because mentors are teachers. I confess that I have had trouble caramelizing onions. I don’t know why, but with her directions something clicked and now I’m confident that I can do it again.
What did I change? I reduced the cognac because my better half isn’t a fan of the taste of alcohol. Then because we were so hungry, in a rush to get it on the table I omitted the grated raw onion. Regardless, this recipe rocks and is easily the best french onion soup either of us has ever tasted.
And just one more thing…
Next time I might add the raw onion, or I might not because I can’t imagine it can taste any better!