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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