This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen – classic French Onion Soup – is perfect for the weather we’ve been having in Toronto this past week. My school was closed for one day this week (and had a late start the following day) – only the second time in the nearly 15 years I’ve been working that the school has called a snow day – and the entire public and Catholic school system in Toronto shut down for a day too (also unprecedented!). We’ve had freezing rain and ice and snow and it’s just been really unpleasant (uh huh, even after close to 20 years here, I will never embrace winter!).
On days like this, after you’ve trudged home in the slush and ice and shovelled the snow, the last thing you feel like doing is cooking a meal so if you’ve had the forethought to make a big batch of this soup on the weekend, you’ll be thanking yourself as you sit down to a warming, comforting bowl of soup topped with cheesy goodness – a fabulous meal with very little effort on a busy weeknight.
That said, the soup does take a long time to make but it’s worth it. Start this on a Sunday afternoon to fill your house with amazing aromas and you fridge with meals for the week ahead! That said, my onions took around 40 minutes (not 1.5 hours per the recipe) to caramelise to a deep brown and after I’d added the stock, the soup took around 30 minutes (not 45 per the recipe) but I think a lot of that depends on your pots and the heat underneath them. I used my Dutch oven which, once it’s hot, stays pretty hot and I often find cook times are shorter. In any case, it’s a recipe you’ll want to stay close to the stove for as you’ll need to keep an eye on the onions.
But the result of all that time in the kitchen…?
Get the recipe for David Lebovitz’s French Onion Soup on page 118 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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