I discovered Stéphane and My French Heaven years ago, while living in the dreary winter of the Pacific Northwest.
Astounded by his talent, in awe of his photography, paralyzed by his way with words, humor and sentiment, as well as his incredible background and experience in life, I immediately pursued a friendship with him. (An “online” friendship).
We have never been close friends, but I will always hold this gentleman close to my heart and will remain inspired forevermore.
He truly is an incredible human being, in every way.
And, in 2015, we had the honor of spending the entire day in his presence.
Generous beyond belief – thoughtful beyond words – and gifted, without a shadow of a doubt, My French Heaven presented to me and Brian, the most amazing day of my life.
Yes, when probed, this “Foodie day,” I reference as the most memorable, special, and unforgettable day, ever.
Wrapped in the heart of my “person” (Brian), living my best life in my preferred country (France), and experiencing food in ways I cannot properly express, I lived in My French Heaven for a day.
Thank you, Stéphane.
And, THIS was the recipe that brought me to my French friend.
It’s perfect. That’s all.
Here is a dish that is a true pillar of the French culinary tradition! One would even say an icon of traditional French cuisine.
A true pillar of the French culinary tradition! My first attempt was a resounding success! I’ll even brag a little and tell you that this was the best onion soup I’ve ever had.😉. Try it and tell me how it was.
For the anecdote, the onion soup was called, “the soup of the drunks,” because it hides very well the smell of alcohol.
The following recipe seems so simple that you could be tempted to add beer , wine or beef/chicken broth.
DO NOT DO IT!
I myself was tempted and I did well to resist!
YOU WILL REMAIN BY YOUR STOVE AT ALL TIMES
You will be tempted to pop away for a spot, a moment, or for the blink of an eye.
Do not do it.
You will also be tempted to abandon the true pursuit of perfect caramelization a touch too early.
Do not do it.
It’s too early.
The magic has not yet happened.
Be patient. Be persistent. Pursue perfection.
Legendary French Onion Soup (My French Heaven)
For 3 Bowls:
– Cut 9 small yellow onions into thin strips (small onions have more flavor and less water) and sauté them in butter. This is the most important step and it took me about 30 minutes over medium heat. The goal is to sauté the onions until you get a uniform caramel color. If you burn them, you will have to start all over again as it will make your soup bitter. YOU WILL REMAIN BY YOUR STOVE AT ALL TIMES. The taste of your soup will depend on this step (The photos here will show you the exact color you need to get).
Photo Credit: Stéphane – his photographic skills will forever remain a spot of envy for me…
– Sprinkle a small tablespoon of flour and mix well.
– Add 1.5 liters of water and let simmer for about 15 min.
Salt, pepper and voila! Taste and add water or salt as necessary.
– Put the soup into ovenproof bowls up to half a centimeter from the top.
– Place a slice of toasted baguette (OR HONEY BUTTERMILK SOURDOUGH) on top and then a layer of grated Comté cheese. (Put a lot of it so that it melts on the sides of the bowl, it’s nicer.)- Although, Brian prefers it just melted on the bread, rather than the mess on the side of the bowl. YOU do YOU!
– Place under the grill for a few minutes. Take it out and sprinkle chopped parsley for color. Serve very hot.
A great thing about this dish is that everything can be done the day before, except for the last three steps which you’ll have to follow on the day. It is less stressful if you have guests!
JUST LOOK AT HIS PHOTOS one more time!
