This Sunday, the Unbreads gathered for some stick-to-your-ribs winter comfort food around our newly decorated Christmas tree.
I had been craving a good French onion soup so that would be the focus. I wish I’d had time to make it the day before so that the flavors could meld, but it still turned out well! I also recently discovered the magic of aligot–a French dish of potatoes whipped with garlic and a cheese like tomme or cantal. The soup and potatoes go perfectly together and were a hit.
For the soup, I used Epicurious (link below). We did not have ramekins but not to worry! We simply toasted bread in the oven and topped each bowl with a couple slices and cheese. This worked well, I thought, because the bread was toasty on top but got soggy/soaked on bottom.
Millions of onions!
And then it was soup!
Cheese to go on top. Don’t skimp!
For the aligot, I improvised. Here’s how it went, more or less:
Grate the cheese you’ve chosen (cantal, tomme, even gruyere or cheddar). Quarter the potatoes and boil for 30 minutes with minced or sliced garlic. Save about a cup of the water while straining. Start mashing and add in stages butter, cream, and the leftover water. Taste as you go to determine how much to add of each and, of course, how much to salt. Now start sprinkling in the grated cheese. As the cheese melts into the potatoes, the mixture will turn somewhat elastic. That’s the idea! Don’t forget pepper. Aligot is versatile and delicious, so give it a try!
I couldn’t figure out what meat to make so I decided to just go see what looked good at the grocery store. That turned out to be a bad plan! I bought some organic pork chops and just threw them on the All-Clad with rosemary, but they were bland and blah. Oh well!
And we had a very special guest, everybody’s favorite dog/angel Timpleton!