My Darling, My French Onion Soup
Dear French Onion Soup,
I must confess. My first foray into French culture was not in Madame Rosen’s third grade French class. Rather, it was the first time I got a taste of you. The sweet, savory smell of caramelized onions wafted up from your ceramic crock and around the crowded Applebee’s restaurant that started to smell of booze. The dinner crowd was starting to thin. But I was there, by the window, sitting with my family when you caught my eye from the next table over. There, you were. Up on the gleaming white ceramic plate—a thick slice of French bread swimming in deliciously salty onion and beef broth topped with a gooey, oozing layer of gruyère cheese. In other words, utter perfection. It was love at first bite.
If I could only have one food for the rest of my life, hands down, I would choose you. With your even balance of vegetables, dairy, fat, protein, and carbohydrates, you’re one of those rare foods that could sustain a person with five-a-day nutrition. I relish each moment we have together.
When I look at your layers, I remember why I first fell in love with you. The way your Swiss strands stretch perfectly around the ends of my fork makes me excited. You, my friend, French onion soup, are hot—oh, so very hot. The bits of sautéed onions inside your soup reminds me of how, like an onion, I peel off each of your layers one at a time. And I cry—tears of joy, of course.
The combination of your flavors—the dense cheese, the light onion, the soggy bread—is perhaps one of the best combinations I have ever experienced. Your history is long and varied. You come from good stock. They say you were made in an accident, at the end of King Louis’s long and tiring hunting trip. He had thrown together your ingredients on a whim based on whatever was in his pantry. But, as they often say, the best things are sometimes created by accident. Just look at penicillin, post-it notes, silly putty, chocolate chip cookies. You don’t need to woo me with your cheesy pick up lines. I feel like my taste buds have known you forever.
By now, I would consider myself as some sort of a French onion soup connoisseur. If I had to tally up all the French onion soups I have ever had, my guess would be somewhere in the near hundreds. Maybe even more. You were special to me. You were my gateway into French cuisine. You were my stepping stone to escargot, foie gras, and all those other side dishes. You’ve broadened my horizons, opened up my world, and introduced me to new foods. I will never look at soup the same again. Chicken noodle? Clam chowder? Minestrone? They don’t hold a light to your powers.
But our love has turned lukewarm. There just wasn’t enough spice in our relationship. I do love you, just not in that way anymore. I can’t believe it’s taken me this long to realize this. It’s not you, it’s me and my tastebuds. They’re off to new adventures in more exotic places—Cayenne, Chile, Cajun. (Speaking of which, care to introduce me to any of your friends in the city of love? I’ve been dying to meet Bouillabaisse.)
I’m sorry it had to end this way. But I just couldn’t dare face you again. Who knows? One whiff of you and I might’ve come crawling back. But for both our sakes, I had to end it. Trust me, it’s better this way. Our love was unhealthy—consuming you at my every meal would have taken a toll on my health. My sodium levels would have gotten dangerously high. It’s time we both moved on.
French Onion Soup, don’t forget you will always have a special place in my heart. You were my first. And what we had was really special. I wish you the best of luck. I’m sorry it didn’t work out this thyme. But I know someday, you’re going to make somebody’s stomach really happy. I hope we can still be friends. For I know, from time to time, I’m still going to need my favorite French fix.
Love always,
Darlina
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I wrote this piece for a Creative Nonfiction class in high school. It was only fitting to bring this essay back for the posting of my easy Instant Pot French Onion Soup recipe:
Ingredient:
- Onions
- Beef Broth
- Red Wine
- Gruyere Cheese
- Stale Bread
- Butter, Salt, Pepper, Sugar (or honey)
- Thyme (Italian Seasoning)
- Garlic Powder
- Bay Leaves
1. Cut approximately two onions. Sauté in the Instant Pot along with a dash of sugar (or honey) and a dollop of butter. Cook for 15 minutes or until a nice caramel color and stir frequently.
2. Add ~ 2 cups of beef broth, 1/2 cup of red wine, and a dash of salt, pepper, thyme (or Italian seasoning), garlic powder, and 3-4 Bay leaves. Set the Instant Pot on manual for 8 minutes.
3. Quick release (i.e. turn from seal -> vent) when done. Ladle the soup into individual bowls. Place one piece of stale bread, preferably French baguette, atop each bowl. Sprinkle generously with Gruyere cheese.
4. Broil in the oven for 5 minutes or until the cheese is bubbly. Enjoy!
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