cookery · iv

an onion soup

two bowls · two hours · cold weather only

ingredients

• six onions, sliced thin
• a heavy spoon of butter
• a glass of dry wine, white or red
• a litre of good stock, or water and patience
• a bay leaf, salt, black pepper
• a slice of yesterday's bread

method

1. cook the onions in butter on the lowest heat for an hour, stirring rarely, until they are the colour of dusk.
2. pour in the wine, let it sigh away; add the stock and the bay, simmer half an hour more.
3. float the bread, with cheese if you like, set the bowl under the grill until the top is gold.

the onions must be allowed to take their time, which is the whole of the recipe.

a soup for the hour when eight turns dark; the pantry may supply the larder may not.