Before the memory fades

I made the onion soup from a recent NYTimes Sunday Magazine last weekend. (edited to fix the link: thanks, Lilian!) I knew I wanted to make it as soon as I saw it; we had really great French onion soup while in England--the kids surprised themselves by loving it despite the onions--and I had wanted to make it ever since. Usually in restaurants it's too salty, as Mariah and I have discovered to our disappointment, so I looked with favor on a recipe that wasn't based on (salty, salty) beef stock. And then Becca said S. made it, and I knew I had to do it, too.

It did not disappoint. Well, Nick didn't eat it. He objected to the consistency, which is much, much closer to pudding than soup, it's true. But the rest of us just loved it, and I ate it for lunch twice this week, and it was still good. And it's really, really easy. (Though I may just need these goggles. In the old days, when I wore contacts, chopping onions never made me cry. Then I had lasik surgery, and I can see when I wake up in the night, or in the morning, or under water, but not when I chop or even cook onions. I sliced these in the food processor and had no problems, but the 15-20 minutes while they were cooking all by themselves was worse than reading Bridge to Terabithia.)