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Great for any occasion
April 30, 2010
This is one of my favorite onion soup recipes. While far from a traditional french onion soup, the crispness of the Riesling keeps it from being heavy as the familiar beef base can sometimes be. I've used this several times for dinner parties since I can make the base the day before. I'm not a huge fan of tarragon, so I've played with the herbs, using thyme, parsley, rosemary, etc. Great recipe!!!
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If there is a heaven, they serve this soup
April 30, 2010
Winter’s bitter chill is borne upon the winds of November. Pulling your coat tight, you watch the last of fall’s leaves rustle across the walk, drained of color in the bleak grey of approaching winter.
Inside is another story. Warm light and glorious aromas fill your very soul. Tonight, your family and friends will join you in celebration. Tonight is a night where new memories will be created.
You wander the kitchen, checking on the various aromas. The turkey is there, filling the entire house, mingling with the garlic aroma from the potatoes. Wait, what is that? Tickling your sense of smell? Not overpowering, but a silky smell of onion, with fruity overtones. What could that be?
Later at the table, you watch them take their first bites. Like all good onion soups, there is work involved, getting some of the crouton, some of the leeks and the melted feta. They all construct the perfect first bite and take the first step on their journey. In turn, they each close their eyes and smile.
