Some meals just make you cry, for all the right reasons. This is one of them, one of my favourites from Tamar Adler’s book, An Everlasting Meal. I usually have to psyche myself up a bit to make this, but it’s always worth it when it’s done. I have a horrible time cutting onions. One onion is enough to make my eyeballs burn, and today I chopped up eight. Ugh.
I also made another batch of croutons. They are so satisfying. My Udi’s bread works well as it dries out nicely when it’s baked. About 8 minutes is perfect, maybe a touch longer. Rubbing the garlic until it dissolves on the frozen bread, then cutting it up and drizzling it with olive oil, all in probably less than 3 minutes, makes me wonder why boxes of croutons even exist. They really are easy! 
Onion carnage. Oh my eyes!
Here’s the onion soup recipe. Instead of the stale bread, I make croutons.
And here’s a taste of her writing and one of her story-like recipes. This page precedes the one above. While I stood, caramelizing my onions, I read the whole chapter. From tears to smiles.
Here are the onions, at their various stages. It’s tough to really tell the difference, but you’ll know they’re done when they have no bite or crunch to them, and when they taste more sweet than strong. They are snackably good when they’re done.
Isn’t this a great story?
We decided that our Swiss cheese, tête de moine, was the perfect accompaniment to the soup. We’re so classy.
Delectable. When Julio walked in a saw what I was making, there was no disappointment over a measly bowl of soup. It’s just that good peeps.
Only a few days left…what should I make?
Today 