Ever since I was a little girl, French onion soup has been a favorite. So when I fell upon the treasure of a cookbook (my mother’s 70’s edition of the Betty Crocker’s Cookbook) when still young and learning to cook, naturally the first soup that I would attempt was the French onion soup. Simple and basic, it’s easy to make and tastes great. Of course, as I learned more about cuisine, I began to add French herbs, some wine (de-alcoholised in our case) and proper gruyere cheese. This weekend, I made it for my visiting sisters that have been craving it for a while. But this time, I added a new ingredient that I learned of from Elizabeth David’s French Provincial Cooking. The addition of egg yolks gave the soup a new dimension and a subtle creaminess that we loved. Thank you Elizabeth! And now for the soup:
The Oven Experiments 