It took me a long time to work up the courage to revisit French onion soup after my initial
|Yes, I know these aren't Spanish onions...|
I don't know how something so simple went so horribly wrong. But it did. Horribly, horribly wrong (whimpers). All I can say is that I was just a young 'un and didn't know any better.
Flash forward a decade and a few years. I'm a lot older and a wee bit wiser. I think I picked up a few skills along the way. This time I knew how to caramelize an onion. And I had picked up another invaluable kitchen skill - patience.
Yes, I gave it another shot.
Things were a lot less scarier. And it worked. It's amazing what a few skills and a little bit of confidence can accomplish.
Anyhoo.... When I read the title for this week's recipe "cheese-topped onion soup", the little light bulb clicked on in my brain: "isn't this French onion soup?" I had a very brief flashback; but before I dropped to the ground and curled up under the kitchen table, I remembered that I had already overcame this issue. There was nothing to stress about.
And for the most part, this was true. Except for one major brain cramp. I don't know why this happens, but whenever I need to pick up Spanish onions for anything, I end up bringing home red onions. I KNOW what Spanish onions are. I stand in front of them at the store and stare at them. But somehow, just somehow, the red ones always seem to come home in their place. Gaaaa.
I could pretend that it was an intentional substitution and that I was expressing myself. But I would be lying. It was my bad... That being said, I am pleased to announce that using different onions didn't really have any impact on the end result. The sky did not fall. The earth did not open up. The great state of NY did not slide into the sea.
The only chasm was the empty bowl.
P.S. The bread lurking in the back ground is this pull apart bread from Smitten Kitchen. Since I used Sam Adams in the soup - I felt like carrying it through to the bread.
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