Come along on a little journey with a few hundred of us. I am linking with:
Each of us will show our french side, although the two times I've been to Paris were very bad trips and I have no pictures to show I was even there. Que Sera, Sera, as they say, but I do wish I had my own experience in Provence. For now I will be sharing with you images I have found on Pinterest, and please excuse the flagrant reuse of them without acknowledgement, as I'm not savvy on how to do that.
At the end of this little imagery trip, I will be posting my all time favorite recipe for "French Onion Soup."
Let's start outside my humble abode, where the fields of lavender and sunflowers bloom in orderly rows, yet with reckless abandon. Fed by sun and plenty of rain, these rows of sunshine, skirted in purple, grow over the height of most men. I mount my trusty bicycle, with it's worn and tattered basket barely hanging on, and glide down the cobbled roads of the village, where I shall stop in at the local flower shop for my weekly bunch of roses.
My village is small, and I am of modest income, but I still manage to cycle by the more advantageous in my small community, and admire the quaintness of their lovely facades. Full of cracked plaster, bricks wearing away and becoming rounded, Ba reliefs mounted under corbels and windowsills becoming less and less recognizable with age. There's a very ethereal feeling to this place, and yet I know these old buildings are homes to folks just like me.
Ahhh, here we are, back in my humble little kitchen, where I am working magic for you. Come, come in and sit down, and enjoy.
Soupe a l'oignon
11/2 lb onions, very finely sliced in rings
6 tablespoons of butter
1/2 cup white wine
3 cups strong beef-bone stock
salt and freshly milled pepper
11/2 cups grated cheese, such as Cantal, Gruyere, or Emmenthal
4-6 thick slices day-old baguette
1.) Fry the onions in the butter. Cook them very gently, stirring every now and then, for at least 20 minutes, until they are soft and golden.
2.) Add the wine. Bring to a boil and bubble up for a few minutes to evaporate the alcohol. Pour in the stock and 11/4 cups cold water, and season with salt and pepper. Bring back to a boil and then turn the heat down to simmer the soup. Leave on a low heat for 20 minutes.
3.) Meanwhile, preheat the oven to 300 degrees F. Put the baguette slices in the oven to dry. Divide the bread among the soup bowls, then ladle in the hot soup: the bread will rise to the top. Either preheat the broiler and top the bread with the cheese, then place the bowls under the broiler to melt and brown the cheese, or hand out a whole piece of cheese and a grater for people to add their own, as they like.
Note: For a more substantial soup, thicken the cooked broth with 2 eggs beaten with a ladleful of the hot soup, and reheat without boiling.
Taken directly from "Classic French Cooking, recipes for mastering the French kitchen" by Elizabeth Luard, Spruce Publishing.
Merci, God Bless, and big hugs,