date:Jan 10, 2013
, my colleague at Kendall College, chef Christopher Quirk, had among his breakfast offerings in the cafe steaming bowls of French onion soup. I dove into one at 7:30 a.m. and, I have to say, that was just about the happiest breakfast I've had in many a year.
Make a pot sometime soon, and I dare say you may never go back to cereal and milk.
(Oh, and it's terrific at lunch and dinner too.)
The steps you take
First, let's recall some of the Prep School ideas we've incorporated into our culinary