Onion Soup

Useless Book Club

A pop sounded as I hacked through the top of the onion and it fell away, revealing the moist rings below. Over and again I sliced down and slid the blade across the root, paring thin slivers and hearty chunks ready for the pot.

To one side, hot oil hissed and spat in eager anticipation. Almost as soon as each slice hit the chopping board, I scooped it up and dashed it into the pan. Before long there was a thick layer of thin onion rings turning first a pale, ghostly white then a deep golden caramel.

I clapped the flat of the blade down on top of one clove of garlic, then three more. Each burst and peeled away from its shell. They too for the pot, their sweet aroma rising with the earthy tang of the onion.

Beef stock, warm and homely, splashed down and bathed the sweating…

View original post 125 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s