Over the holidays, when we were snowbound and had plenty of time to make lunch, I jumped at the opportunity to make French Onion Soup—or at least, some poor misguided soul’s idea of onion soup. The recipe, clipped from a magazine I’ve since tossed, claimed you could enjoy France’s gift to soup tureens everywhere in 30 minutes. Tasting nothing like any version of onion soup, foreign or domestic, that I’ve ever had, this flour-y insipid brew was a huge disappointment and a waste of time. Some things should never be rushed. French Onion Soup is one of them.
Zahav - A delicious visit to Zahav restaurant in Philadelphia, serving spectacular Middle Eastern cuisine from Chef Michael Zolomonov.
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