This morning after I got dressed, I thought I’d make some soup for lunch. Since the cupboard is rather bare, I picked up three Vidalia onions from the pantry, peeled them, sliced lengthwise and then into thin strips. Half a stick of unsalted butter went into a skillet and then the onions simmered until golden brown. I don’t know what it is but the fragrance of onions cooking on the stove makes the kitchen wake up even when it’s a couple of hours before lunch.
I transferred the golden onions into a new stainless pot with a glass lid that our family friend, B., had dropped by the other night after he heard about my mishap. The compact wheelchair I’ve been using, the two walkers and the chair that the guys have been transporting me up and down the stairs came from him years ago, lying fallow here until the accident brought them to the fore. They have been a godsend and are much appreciated.
He told us about seeing a pair of loons camping out by the local pond near one of the campuses in the town we live in. Apparently, they are not that commonly found (even though I have learned since then that they are the official bird of the state of Minnesota where my daughter M. lives.) In any case, as a thank-you, I ordered a book on Amazon.com called “Fascinating Loons” that contains a myriad of photographs and descriptions of loon-y life! Look forward to giving it to him when he comes by for supper some time soon.
So back to the soup: after browning and softening the onions, I transferred them from the skillet to the small stockpot and added two cans of beef broth, then put the soup on a low simmer. Before serving, I plan to toast up some Thomas’s English muffins, sprinkled with some grated gruyere cheese under the broiler to add on top of the soup when we sit down to eat. G. bought some steamship ham from the grocery store last night and we might have some small sandwiches to go along with the soup.
Everything seems to slow down when I’m slowed down so that accounts for the detailed description of the soup, its background and our plans for it. Actually, the aroma of the soup has settled our morning down to a satisfying pace. J., one of the workmen who comes a few days a week, is due late morning and will probably have some lunch with us.
This afternoon, I’m assembling the four ripe bananas from the fridge and letting them come to room temperature; then after some business that we have on the phone, will try out a banana cake recipe that promises to be very moist, kept in the fridge and graced with a cream cheese frosting. A good accompaniment to have on hand for our weekend suppers.
Postscript: here’s the recipe for this soup which is delicious when the cupboard is almost bare:
1. Slice three Vidalia (sweet onion) onions after peeling and slicing in half lengthwise, into narrow strips.
2. Melt 1/2 stick unsalted butter in skillet; brown the onions over medium heat until they are soft and golden, turning occasionally (half an hour.)
3. Transfer onions into a pot and add two cans of College Inn Beef Broth (not bouillion cubes because they are too salty and sharp tasting rather than mellow and sweet.) Simmer for 45 minutes and turn heat off until ready to serve.
4. Broil two thin halves of Thomas’s sandwich size english muffins with grated gruyere or swiss cheese under the broiler until golden brown; cut into fourths. Ladle out the hot soup and add pieces of cheesy muffins on top. Enjoy!