I can't think of one time of the year when there is not a soup that I can make - yet rather than a delicious and nutricious soup, I tend to have something-on-toast instead for lunch. Hmm.
Having said that, the one thing I do not have at this time of the year is onions, and the one thing that onion soup calls for is - well - onions.
So I bought a big bag. Of course, when I scrutinised the recipe properly I found that a couple of potions of onion soup do not require an entire sackful of onions.
This was a marvellous recipe which involved roasting the peeled onions rather that crying away onto the chopping board, and when soft, boiling with stock and wine. The crouton on the top is a french stick with Emmental cheese, the whole lot grilled to melt the cheese. Delicious.
With the potatoes scrubbed and cooked on the hob with plenty of butter and oil, this is never going to be a dish to win approval with Rosemary Conley, let alone when the Emmental cheese is laid on top and left a minute or two to melt, but it was very tasty. I had it with cooked chicken and veg.
Lovely! But it does want eating straight away - if the cheese goes cold it stops being decadently gooey and reverts to plastic and tasteless.
I'm noting after just a couple of weeks, that Mr S does have a feel for a generous portion - the soup went into three, and not two; using a half a pound of potatoes per the recipe meant that the second dish went into two comfortably rather than being a single portion.