Soup and salad, Bayfield and Hawaii, yin and yang, black and white, winter and summer. Contrasts that create balance. As I enjoy the beauty of winter here in Bayfield, I can't help but think of the contrast of living in Hawaii and enjoying all those great flowers. It is common this time of year to start thinking of warm places. I guess we refer to that as cabin fever.
This post is about soup and salad. Soup that wonderful dish we prepare when we are looking for comfort and salad that crispy side dish that can transport us to anywhere. Together they create a balance. It doesn't matter what soup or what salad, there is just something about the combination. This combination is as extreme as the contrast of Bayfield and Hawaii. This soup is my version of French onion soup. The salad is a combination of greens, avocado, seaweed and seared tuna.
French Onion Soup
I omitted the bread and the cheese. Add it if it makes you happy. I think it is very good without. This is a good soup to prepare when you have a homemade stock for a much more intense flavor. Really good sweet yellow onions are a must.
6 large sweet yellow onions, peeled and thinly sliced
olive oil8 cups of beef stock
1/4 cup of sweet vermouth
salt and pepper
In a large saucepan saute the onions in olive oil over medium high heat until the onions are caramelized, about 30-40 minutes. This is the important part of the soup. Do not burn. Add the stock and the sweet vermouth, cover and simmer for 30 minutes. That's it.
So as our calendars are progressing to March, enjoy what winter is left and make your favorite soup and create a salad that reminds you of someplace in contrast to where you are.
