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February 22, 2009


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Looks great,Jerry. And thanks for the info of its origins. I loved this soup so much, there were not leftovers!

Cindy Ruth

Looking at your photo makes me want to make this again. Hum, I have beef broth, bread, but no onions. I loved this soup also, and am sure I'll make it again.


Thanks for the back story - yep, it's all in the carmelizing, guess those French cooks had plenty of time to stand at the stove, or woodfire. This was really delicious.


Jerry, I enjoyed your historical info. This was a delicious recipe, no question about it!


Jerry Dear, I just saw that you posted on my stew post -- twice --I have no idea why it did not get published, but got thrown into the moderation section of my blog. Wierd -- they were the only two comments in there, and since I never check there, I just found them now.

The soup reminds me of a Piemontese antipasti -- slow cooked onions. You scoop the inside of an onion out, and you leave the shell with the skin intact. You bake, on a cooking sheet, the onion at 100 degrees celcius over night. In the morning it is mush --sweet, caramelized mush. You mix it with some other things and spoon it back into the skins which have been lightly baked.

Because of the sugar content of onions, their sweetness when cooked is amazing.

This soup looks sooooo good. mmmmm.

Lots of warm hugs to you and Paul.


I think I'll have some of this soup for lunch. But I don't want it to be done!


It sounds as if none of us had any leftovers! Note to self - make a double recipe in the future.

Diana - that sounds delicious - do you have a recipe?

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