When I made this soup in our first month of
marriage, it was a soggy soup of tasteless onions
But you finished it all up anyway
Embracing me for my (lack of) cooking skills
Time was the best ingredient in the kitchen
I know that now after more than 3 decades of
family & raising the children
There is no perfect recipe to follow, but practice
makes it easier. I didn't know that white, not
yellow onions, was the best for this recipe
That I needed to cut & stir the many layers of buttered
peeled onions (10 cups) for a long time (at least 40 minutes) in a pot
I did not know that the long caramelizing process
brings out the sweetness of the onions
Peeled away are silky translucent skin
Turning the color of char & slightly brown under the fire
Adding garlic, fresh thyme, wine & bay leaves
Made this chicken stock richer, flavorful than I ever thought
possible. Pair with buttered bread and white wine
You sighed with delight over this (heavenly) soup
How is it possible that (you say) you have
never changed at all - you are still as beautiful
when I met you. I smiled at you and noted that you
are not wearing your glasses. The french onion
soup made you giddy, I say. I wipe away the
stains from my hands, now slightly wrinkled, bent & patient
Posted for dVerse Poets Pub - Poetics - Peeled Away with guest host Melissa Lemay. Join us when we talk all about onions when the pub doors open at 3pm EST. And yes, I now know how to make this delicious French Onion Soup.
