Tears in the kitchen and not because my I burnt the first batch of chocolate for my tart or because I cooked it a little too quickly in the oven and it had a soft crust on top. It was scruptious and decadent and make again delicious.
And not because my loaf of spelt bread turned out looking like a brick. It still tasted good and I'm not sure what happened overnight in the bread maker. It has made some great breadcrumbs.
'French' Onion Soup
1kg onions (I used half red and half brown), sliced
5 cloves garlic, crushed
a few sage leaves, chopped
1 teaspoon brown sugar
1 litre stock (beef is good because of the robust nature of the soup)
Place butter, garlic, onions and sage in a large pot. Cook over a low heat stirring occasionally for 50 to 60 minutes. The onions will become soft and sweet but not coloured.
Increase the heat and stir through the brown sugar.
Pour in the stock and bring to the boil then simmer for 15 minutes.
It is simple to make but requires the slow cooking to get the onions just right. And tasty enough for even Hope a confirmed vegetable loather to eat willingly.
Well, that was our first Sunday soup night for 2013. Next Sunday I'm favouring the idea of a spicy carrot and lentil soup but there are a lot of days between now and then to be tempted by something else.