Hi All,
February is always a great time for cooking and eating rich hearty soups. We got invited to a dinner Saturday and I was asked to make "my" Keller Onion Soup from the Bouchon cookbook. It is a lot of effort but it's the kind of thing that I consider fun. I won't directly post the pictures here from a previous time I made it but I will put the link below, please click and have a look. Keller has you do a FIVE HOUR slow caramelization of the onions. I show the start (two big pans of sliced onions) and then how it looks after 3, 4, and 5 hours. Seeing the pictures makes it more obvious why he does things the way he does.
The other pictures are pretty self explanatory. We first had this Zuppa di Pane when we had lunch at Castello Banfi just outside Montalcino (in Tuscany). I loved it and found the recipe online. I've made it countless times since. The best thing is it can be good for vegetarians or Weight Watchers because -- with not too many beans -- it comes out to zero points. And it is super delicious. Just don't cook too long.
What soup do YOU like to make this time of year??
Frank
http://www.rci.rutgers.edu/~deis/soups.html