I wrote an article for LEEF, an Afrikaans magazine in SA, about our life here in France. Their February summer issue was devoted to all things French and I was asked to do a contribution. I called it “In the shade of the walnut tree”. This is our favorite spot in summer time where we enjoy our apéros and amuses bouches, long lazy lunches and philosophical discussions.
So…for the Afrikaans readers out there; the February issue of LEEF magazine is still available on the shelves. For my English and other readers I will soon translate the article into English and post it here.
In the meantime, here in the French countryside we are enveloped in the blankets of winter with misty days, rain, and cloudy skies. It makes for an ambiance filled season and we all enjoy gathering in the bistros around cups of coffee or chocolat chauds. Those more daring go for a glass of Ricard. We talk about the cold and the rain congested soil and what we’re having for dinner. Nestled in the misty hills, the chimneys have trails of smoke. The kitchens smell of les potages, soupes et veloutés and long sauce bourguignons. Our animals are safely sheltered in the stables while the fields are left bare for regrowth. We are cocooning.
à la prochaine fois!
Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.
Pincée de fleur de sel:
- The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
- I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup from my spoon.
- To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
- It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
- Don’t be skimpy with the thyme as it adds to the flavor.
- To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
- Serve the soup hot in warmed bowls.
..a variety of onions..
..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…
…countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..
..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..
To all my American friends and readers…have a Happy Thanksgiving!
..à la prochaine fois..