After two busy, long weekends in New York City this month, I was more than ready to dial it down. The trips were a huge success, with endless inspiration, and the long-awaited arrival of Tess’ moving truck. Yet, when my feet finally hit home turf, the miles caught up with me. It wasn’t as much tiredness, as the need to check-in and get back to routine.

Routine is an interesting word in our home. With four children, we have a swinging door. Someone is always arriving or leaving. Some of the departures are routine, like going back to school, while others are more life-changing (goodbye Tess!). As far as the arrivals, most are anticipated. We expect Thanksgiving, Christmas and summer vacation visitors, but lately some have been, well – more spontaneous.

Upon returning home from NYC, the temperatures dropped and invited fires in the hearth and comfort food. I’m not going to lie, this is just what I had in mind. Yet, before I could carry out my plans, today happened! I’m not sure what got into me (maybe missing Tess), but I caved into the ongoing persuasion/pressure to welcome a new family member. We adopted a rescue kitty! This “arrival” was not in any plan, and definitely not part of the “rest and recalibrate” agenda.

Today’s Moment…

The day began with a heart wrenching visit to the A.P.L. (please adopt your pets!), and the arrival of a little, orange kitty named Snooze to our family. After all the excitement, we all needed to dial-it-down a little bit, so tonight, I made the most comforting and delicious French Onion Soup. This savory soup is loaded with sweet, tender onions and served with cheesy, gruyere croutons alongside. We add a lemony, peppery arugula salad, and have a perfect meal for a cool evening.

With a steaming bowl of soup nearby, a fire finally in the hearth, and a purring Snooze in my lap – the day I longed for came to a perfect close.

Homemade Chicken Stock

Barefoot Contessa

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Course Basics, Mains, Soups

Ingredients

3 5-lb roasting chickens (whole chickens)
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved crosswise
4 celery stalks with leaves, cut into thirds crosswise
4 parsnips, unpeeled and halved crosswise
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns (not ground)

Instructions

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil.
Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.

French Onion Soup Gratinee with Gruyere Croutons

Adapted from French Comfort Food

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Course Mains, Soups

Cuisine French

Servings 4

Ingredients

4 large onions
4 tablespoons unsalted butter, softened, divided
2 tablespoons cognac
1 teaspoon Dijon mustard
1 1/2 teaspoons thyme leaves, fresh
4 tablespoons extra virgin olive oil
2 teaspoons sugar
1/2 tablespoon all-purpose flour
4 cups chicken stock *homemade is best
1 teaspoon Better Than Bouillon roasted chicken base
kosher salt and freshly ground pepper, to taste
1 baguette
2 cups shredded gruyere

Instructions

The Prep

Slice the onions in half, and then in half again. Peel and place each on a cutting board., flat side down,and slice into thick 1/2-inch slices.
In a small bowl using a fork, mix 1 tablespoon of the butter with 2 tablespoons cognac, mustard, and thyme leaves.
Move oven rack to the top shelf. Preheat the broiler.

Cook

Melt remaining butter into the olive oil in the saucepan. Add the onions. Cook very slowly on medium-low heat until they have deep brown color, about 17 minutes. Turn up the heat to medium-high, add the sugar, and stir for 1 minute.
Remove from the heat, add the flour, and stir well to cover the onions. Pour in the stock and chicken base, stir, place back on the heat, and bring to a boil. Turn down to a simmer and cook for 5 minutes. Add salt and pepper.
Whisk in the butter and cognac mixture and bring back to a low simmer until ready to serve.
Meanwhile, place the slices of baguette on the baking sheet. Equally divide the cheese on top of the slices and place under the broiler until the cheese is melted and bubbly.
Ladle the soup into bowls. Serve with slices of baguette with melted cheese.