Thursday, May 1, 2014

Thank you, Mr. Ruhlman

Dear Mr. Ruhlman,
I didn't think it was possible.  Onions, a tab of butter, salt, pepper, and water.  Oh, and stale bread and cheese.  A bunch of kitchen staples that melded together to create the absolute best rainy day dinner I have ever had.  Yesterday, I made your French Onion Soup.  I cooked the onions for about 5 hours, until they were brown and deliciously caramelized with wonderful cooked bits on the bottom of the stockpot.

I wish I had a picture of my masterpiece, but BD and I ate it too quickly last night for dinner.  It was the best french onion soup I ever had.  BD actually blended his with a immersion blender, because he doesn't like the texture of the onions, but I loved it.  We both ate it up and wished I made more.

This morning, my tummy is tellling me different, but that's because I indulged.  And, for the calorie counters-- its seriously low in calories (with the exception of the bread and cheese) but amazingly filling and full of flavor.  I can't believe we didn't add anything but water to the onions (and salt and pepper).

Thank you, Michael Ruhlman.  Thank you for introducing me to the wonderful world of simplistic cooking.  There is a special art to this wonderful comfort food, anyone can do it...I just wish I had a picture to show everyone.  I ate too quickly!

For those who don't know Ruhlman, please visit his website:  He is frequently seen alongside Anthony Bourdain on his many different incantations of his show.  He also authors many amazing cookbooks, including my boyfriend's (BD) favorite:
Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn


  1. What a sweet post, Lisa, thanks, and i'm glad you liked the soup!

  2. and it usually comes up as me--that was me, michael, writing

  3. Thank you Mr. Ruhlman, for reading my post-- that was a surprise! I will be making your French Onion Soup again, and often---amazing!