I can't remember ever having a
French onion soup that I loved. Sure, it was a dish I'd eat without complaint. But never have I longed for a
cheese-crusted bowl of sweet oniony butteriness. Until now.
I was idly flipping through Julia and Jacques Cooking at Home, my favorite coffee table cookbook, when I came across this recipe. I had a huge bag of onions and I was intrigued: evidently, Jacques preferred white wine for "extra flavor" in his onion soup, while Julia Child preferred red. As I identify more with Julia than Jacques - and I had a bottle of red wine at the ready - I figured, why not? Off went my hubby to the market to get Gruyere, and some more wine, just for good measure.
Little did I know I was only an hour away from addiction.
