This day started out beautifully, sunny and swiftly changed to a cloudy, then eventually rainy day. In between the breaks of raininess, I walked Daisy-dog and the fog was rolling in and disappearing before my eyes. It was a bit eerie and it reminded me of a book I read when I was a teenager, The Fog by Caroline B. Cooney. Oh that book creeped me out, in the best way. She described the fog in such a way that whenever there is a fog around, it brings me back to the days of sitting, reading it- terrified. I like to scare myself sometimes and on this Halloween-esque night, despite the date on the calender. I saw shadows where there were none. As we walked down the street, I looked back and the fog was coming closer, in my mind- following me, ready to engulf me. I began to walk faster, the fog dissolving before plain sight, turning around again to see it, coming at us, mysteriously. I began to walk faster, my imagination getting the best of me. I started to laugh at my own ridiculousness and calmed down but it was so much fun being mesmerized by the fog this evening and reminiscing a little bit about books that I loved to read; books by R.L.Stine and Judy Blue like Are You There God? It’s Me Margaret and Tiger Eyes, a book called Crazy Eights and that book about the fog…The weather today is perfect for curling up on the couch with a good chilling book and a creamy onion soup in hand with a buttery sandwich on the side. Enjoy and watch out for that fog!
- 8 onions, varied sizes, about 2 1/2 pounds
- 8 tablespoons unsalted butter
- 8 tablespoons half and half, about 1/2 a cup
- 4 cups homemade or good-quality ready made chicken broth
- 1 cup water
- sea salt to taste
In a large, heavy bottomed pot, combine the onions along with the butter and a little sea salt, cover and stir often, on low heat. You don’t want the onions to brown even slightly, you want them to sweat. After about 20 minutes, add in the cup of water and simmer for an additional 40 minutes. (If you need to, add in that cup of water earlier.) After the hour, add in the chicken broth and on high heat, bring to a boil. Once at a boil, remove from the heat and let it cool down a bit, and using an immersion blender, blend away. Because you are doing this when the soup is hot, use caution or you can wait till it cools down completely and then blend away. (*Only use that immersion blender if you are completely comfortable.) If you have cooled down your soup and blended it, warm it up on low heat and stir in the half and half. If you have blended your soup and it’s still warm, add in the half and half and adjust the seasonings. Top with minced chives. And if you are serving this for a fancier dinner party, run the soup through a sieve so it can be silky-smooth. Serves about 4-6.
To make this quick sandwich, toast a split croissant, lightly butter and top with ham and Jarlsberg cheese. Give an old-school, grade-school hand squash and cut in half. Enjoy!