I was delighted to return from my three-day retreat (I didn’t know it was to be silent!) to the special review of my cookbook in yesterday’s New York Times Book Review. My silence ended then and there. Below is one of the recipes mentioned in the review. Namaste.
ONION SOUP with APPLE CIDER & THYME (from Radically Simple)
This soup is dark and brooding and very reminiscent of the French classic. It tastes great as is, but it’s especially pleasing when pureed until smooth.
1-1/2 pound large onions
4 tablespoons unsalted butter
1-1/2 cups chicken broth
1-1/4 cups fresh apple cider
5 sprigs fresh thyme, plus more leaves for garnish
1 cup freshly grated Parmigiano-Reggiano
Cut the onions in half through the stem end. Cut lengthwise into thin slices. Melt the butter in a 4-quart pot. Add the onions and cook over high heat, stirring, until softened and very dark brown, about 10 minutes. Add the broth, cider and thyme sprigs, scrape the bottom of the pot and bring to a rapid boil. Reduce heat and cook, stirring often, until the onions are very soft, 25 minutes. Add salt and pepper. Leave as is, or puree in a food processor until smooth. Sprinkle with the cheese and thyme leaves. Serves 6