Every time Marlys and I brainstorm about the evening’s menu together, we are sitting out in the store. The beautiful, bright red, green, and orange jalapeno and habanero peppers in front of us most often inspire a Mexican meal. But the tempting aroma of the Walla Walla Sweet Onions always brings to mind my favorite delicacy of French variety, and we plan to “someday” have a girl party and make French Onion Soup.
Last Friday, we decided it was high time that “someday” became today. But the man coming to our girl party didn’t care for the menu. We promised him a steak if he would close for the day so we could make our soup. It was a bargain.
My sister-in-law and I raced over to my little pink house, with onions in hand. I set the table and lit some candles as Marlys got emotional over the onions. We’ve always had a bond when it comes to onions. After a lengthy visit from her family in 2001, in which much cooking was involved, I sent her the following note:
And with the thought came a tear.
I’m missin’ you so much,
Wishin’ you were here.
The tears just kept a-comin’,
As I remembered the fun we’ve had.
Yep, I guess today
I’m missin’ you pretty bad.
So I wrote this little ditty
To tell you of my feelin’s,
And that I thought of you today
While cuttin’ up some onions.
French Onion Soup
Cook slowly in large pan until soft:
1 tablespoon butter
3/4 cup sliced onions (or more)
2 or more cloves minced garlic
Add, stir, and cook 1 minute:
1/2 tsp. sugar
1 T. flour
Add and simmer 30 minutes:
4-8 cups water or beef broth
1 T. Worcestershire sauce (optional)
salt and pepper to taste
(A combination of recipes from The Fannie Merritt Farmer Boston Cooking School Cookbook, copyright 1896-1959, and Reader’s Digest “Like Grandma Used to Make”, copyright 1996.)