Perhaps it was the decadent menu at Bouchon, or perhaps it was the crisp morning autumn air. Or perhaps it’s just the color caramel itself. But all of a sudden I was craving French Onion Soup. Oh. Pardonnez-moi, Monsieur Keller. Soupe à l’Oignon.
Now you know I love a good transformation. Especially one where a raw bland object with hidden potential gets transformed into sweet and sassy goodness. And I’m a sucker for a great before and after. It must be why I love how a yellow onion becomes the most savory gourmet delight in an hour.
I have a serious love affair with caramelized onions. I could eat them on my scrambled eggs, over potatoes, on steaks, over flatbread, and always with cheese. Glorious oozing melting cheese. They are one of those culinary delights that make a germ sensitive mom like me lick her fingers without any regret.
And with my caramelized onions, I make the most fabulous French Onion Soup.