French Onion Soup

First, let me start with telling you that I will be travelling again, so I wont be around here too often till October. Turkey is waiting for me, and I am really excited.
Secondly, I am currently reading An Everlasting Meal, and I guess many of you have heard of it or read it, too. Tamar Adler has such a beautiful voice on paper, and all I'd like to do after reading a chapter of her book is visit her and hug her (because you know, hugging people can express all kinds of emotions. I love to hug people) I planned to read it in the train or on the beach, but I just could not wait to start.

After reading a few pages all I wanted to do is visit a farmers market, buy lots of veggies and start roasting them. Our fridge is rather empty at the moment, in preparation of quite long absence, and so I did not find too many leftovers I could turn into new meals. I need to do this more, use every little bit of a vegetable, making vegetable stock, turning leftovers into fantastic meals.
But today, I found myself with little else than leftovers from my father's birthday party last weekend. Beside the white bean crostini, I also made crostini with goats cheese and onion confit. People love these, and unlike last year the were not hesitant to try them. Nonetheless we ended up with lots of leftover onion confit this year and I already thought about throwing it out, because there is only so much of it you can eat on slices of bread with a little cheese.

But inspired by Tamar Adler, I decided to make a French Onion Soup with the leftovers. If you do not have onion confit on hand, then this recipe is not for you. Though I can certainly recommend making a big batch of it and using it in grilled cheese sandwiches, on pizza, with pasta or many other things throughout the week.
But when you have the onion confit on hand, preparing this soup is a matter of minutes. I give aproximate measurements below, but it is really easy to throw together and you should not need any measuring spoons.


Quick French Onion Soup
3 tbsp onion confit
1 tbsp flour
1/2 tbsp butter
1 dl white wine
1 cup water/vegetable stock (I used water and threw in a piece of celery I still had in the fridge)
1/2 tsp salt
1/2 tsp thyme

a slice of bread
a slice of cheese
pepper

Add the cofit, flour and butter to a medium sauce pan. Put on medium heat and let the butter melt while stirring occasionally. Add the white wine and stir. Let it simmer for a minute or so, then add in the water/stock. Add salt (if your stock is salted, omit the salt) and the thyme and let the soup cook until it starts to boil and thickens.
In the meantime, put the slice of cheese on the bread and bake in under the broiler until the cheese has melted.

Serves 1.