No self-respecting French cook be without a good recipe for Soupe à l’oignon Gratineé. The ultimate in comfort food, onion soup is thought to have originated in Lyon, and is not only a welcome dish on a cold winter’s day, but it is also very hearty.
My version takes about 45 minutes to make, and is matched very nicely with a fruity Savignon Blanc.
[ 10) Serve to a confused Magpie and patiently explain that the occasion is for a sprint challenge in that crazy knit-along-thing you’re feverishly doing in hopes that something nice may come your way, only to have him declare that “it’s like a crack-smoking competition with the winner awarded more crack”. I’m not sure if I like having my yarn addiction compared to cocaine, but he said I can quote him on that and I have. I’ll chalk it up to thesis-writing stress. But he did love the soup]
I have 12 rows to go before the border (I’m going to finish it with EZ’s recommended garter stitch border) … SO CLOSE!