Julia Child created a perfect onion soup recipe for her cookbook, Mastering the Art of French Cooking. It is easy and I have made this in past summers when we have an abundance on white or yellow onions. My friends have supplied me with the multiple pounds of onions that started sprouting in the hot June kitchen. This year, we have some great onions from Colorado that we received in a May CSA share. My friend and CSA member Glenna asked me about the onions a few weeks ago. I told her about the Julia Child recipe and how it includes simple, inexpensive ingredients that she probably already had in the pantry. It is actually an easy recipe to follow even if you have never made soup. It seems like a strange thing to make in the summer, but once you cook the onions in butter until they are browned you will crave the soup. Make sure that you follow the recipe cooking lengths and actually cook the onions for 40 minutes, ideally in an enameled cast iron pan. This recipe is very popular and in tons of places on the internet. I actually bought the cookbook as one of my classic places to go for vegetables. Julia Child made vegetables amazing and that cookbook has given me a lot of great ideas. Last month, the Smitten Kitchen blog wrote an adapted recipe with conversions in measurements. It makes a lot of sense and is helpful. Enjoy!
Amy Hetager, CSA Blogger