Tag Archives: french onion soup

In Love with French Onion Soup

By Michael Ruhlman | Published: March 4, 2013

 

Onion soup, with croutons and melted cheese/Photos by Donna Turner Ruhlman

Onion soup, with croutons and melted cheese/Photos by Donna Turner Ruhlman

Donna wanted to change the banner photo on my Facebook page and it got so many likes and comments that I knew it clearly struck a wintery warmth chord in dreary March. I've posted this before and here it is again from, Ruhlman’s Twenty, which looks at 20 key concepts that underlie all of cooking. This key concept is water. This onion soup requires nothing but onions and water for the soup part. Plan ahead when making the soup because the onions take a long time to cook down, from a few hours to as many as five if you keep the heat very low, though you need to pay attention only at the beginning and the end. ...

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Posted in Books, Recipes, Soups | Also tagged , , , | 19 Comments

The Martha Stewart Show

By Michael Ruhlman | Published: November 10, 2011

Photos by Rob Tannenbaum/The Martha Stewart Show

Martha actually laughs! I was on The Martha Stewart Show, taped Monday in front of a crazily exuberant audience, on behalf of the new book, Twenty, and I saw it myself. Lord knows what we were laughing about. I haven't a clue. You go kind of senseless when you're not in front of Martha every day and there she is—felt exactly like jumping out of an airplane for the first time. But one of the things I've always admired about her show is there's none of that forced cheer and goofy laughter. So when she laughs it's real and affecting. I've done my share of TV but have never, ever been nervous. I was so nervous that morning. I brought three shirts and a valium. When ...

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French Onion Soup

By Michael Ruhlman | Published: October 6, 2011

 

Onion soup, with croutons and melted cheese/Photos by Donna Turner Ruhlman

Funny.  The recipes people are pulled toward, desire, crave, are the most basic. Like Onion soup. Part of why I love people’s hunger for basic food is because there’s so much to learn from the simplest dishes. This recipe is from the new book, Ruhlman’s Twenty.  The new book attempts to distill cooking down to 20 fundamental techniques. Two of the techniques are not verbs but rather nouns: water and onion—two of the most powerful ingredients in your kitchen, rarely given the reverence they deserve. The soup deserves this high praise not only because it’s delicious and satisfying, but because it was borne out of economy. This is a peasant soup, made from onions, a scrap ...

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Posted in aromatics, Books, Kitchen Tips, Recipes, Soups | Also tagged , , | Comments closed

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