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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