There is an unsubstantiated rumor that the first organic cherries of the season will be at the Friday Fresh Farmers' Market this week. It's always exciting when fruits with pits start arriving because peaches and nectarines aren't far behind. I
looked in many sources trying to find an onion soup that wasn't smothered in Gruyère or simmered with cognac or ruby port.
You may think that there are only five different kinds of onions used in the recipe below, however, I was informed that garlic is also in the onion family.
This recipe takes a little chopping time, but the results are worth it. If you buy one kitchen utensil for yourself, I recommend a 9-1/2 inch chef's knife that makes the job easier.