When I was a child, my favorite sick day treat was Campbell’s tomato soup and a grilled cheese sandwich, with Kraft cheese, on Wonder bread. It was warm and comforting and I would dip the sandwich into the soup and feel much better. I tried that exact combination a few weeks ago, when I was feeling terrible and also nostalgic. Sadly, the memories did not live up to the reality.
This cold snap makes me think of warm, delicious, lovingly made broths and stews. I love to make soup and I love to eat it. Today, I’m going to talk about soup and the wonderful soups that other people in Wichita make.
French onion soup is the iconic bistro classic that nearly everyone is familiar with. Rich beef broth, filled with onions, topped with a slice of baguette and covered with cheese. Well done, it is delicious. Poorly done, it is hell in a bowl.
When I developed my recipe for this soup, I decided that there were a few things that I would change. Most apparent was the fact that the bread was always soggy and the cheese, once broiled, would harden immediately into a spoon-rejecting casing.
So I did a little tweaking and fixed the things that annoyed me about the soup.