As January ushers in colder temperatures, hearty dishes become a staple in many households. Among them, the iconic French Onion Soup stands out as a comforting favorite, particularly for those who have fond memories attached to its preparation. For Tinky Weisblat, this beloved recipe is a cherished reminder of her mother, affectionately known as Taffy, who crafted the dish with care and creativity.
This month is noteworthy not only for its chilly weather but also as National Soup Month. Celebrated since the 1980s, when it was popularized by the Campbell Soup Company, this occasion encourages people to indulge in warm and comforting soups. It is no surprise that French Onion Soup, or as Taffy called it, “Soupe à l’Oignon,” fits perfectly into this theme.
Taffy’s culinary journey began in the late 1930s during her time in Paris, where she learned basic French cooking from her landlady, Madame Continién. This introduction to French cuisine laid the groundwork for Taffy’s passion for cooking, which she further honed at Le Cordon Bleu in New York City in the late 1950s or early 1960s. Her experiences in these culinary realms not only enriched her cooking but also instilled a deep love for the French language and culture.
One of the key techniques Taffy mastered was caramelizing onions, a process integral to the creation of French Onion Soup. This method involves gently frying onions until they become golden brown, resulting in a rich aroma that fills the home with warmth and comfort. Taffy’s version of the soup stands out for its robust flavor, utilizing beef broth and red wine instead of the more common chicken broth and white wine often found in American recipes.
Taffy frequently visited Les Halles, a historic open-air market in Paris known for its delicious Soupe à l’Oignon. The market, which dates back to the 12th century, was a bustling hub for fresh ingredients and culinary delights. Taffy’s appreciation for this soup was passed down to her daughter, Tinky, who recalls her first taste of the dish at the age of seven while visiting Les Halles with her parents.
The market’s closure in 1973 to make way for an underground shopping center saddened Taffy, who felt that the character and charm of Paris were lost in the transformation. Nonetheless, the essence of Les Halles lives on through Taffy’s recipe, which continues to bring warmth and nostalgia to Tinky’s kitchen, regardless of the month.
As Tinky reflects on the comforting nature of French Onion Soup, she emphasizes the importance of flavors that evoke memories. Citing the famous French author Marcel Proust, she notes that taste can serve as a powerful vehicle for transporting individuals back to cherished moments in their lives. This sentiment rings true, especially during the cold winter months when comfort food is most needed.
For those eager to recreate Taffy’s French Onion Soup at home, the recipe includes essential ingredients such as six finely sliced medium onions, sweet butter, extra-virgin olive oil, beef broth, and red wine. The process begins with melting the butter and cooking the onions over medium-high heat until they reach a golden hue. Once the onions are caramelized, a blend of mustard, salt, and pepper is added before incorporating the broth and wine.
The soup is then simmered for approximately 15 to 20 minutes, allowing the flavors to meld together beautifully. For an authentic touch, Tinky recommends serving the soup with toasted baguette slices topped with melted cheese, a technique that captures the essence of the traditional French preparation.
As January progresses, embracing the warmth of Taffy’s French Onion Soup can provide comfort against the winter chill. By sharing this recipe and the memories attached to it, Tinky Weisblat honors her mother’s legacy while inviting others to experience the joy of a dish that transcends generations.
Whether enjoyed in the heart of winter or any other time of year, French Onion Soup remains a timeless comfort food that nurtures both the body and soul.