I will admit at the front end that this is a shameless ripoff of a Julia Child recipe. But what makes it worth posting is the great company, the almost amputated finger and the huge time debt it took to take this soup from good to epic. Let me explain. My wife and I have a food friend that lives down the street from us. Some time last week she commented to my wife that she was having a craving for French onion soup. Generally speaking when the words “I’m craving a….” are uttered that usually means “Let’s cook together.” It was decided that Saturday would be the day that we would gather and cook. So at 11am my friend started the stock from the shank bones she acquired from three different butchers. I braved the market for the boatload of onions needed. The plan was to collaborate in the late afternoon after the stock was finished to drink a glass of wine and put it all together. Seven hours later the stock was ready (yes you read that correctly). The bones were huge and full of nice juicy marrow and took much longer than Mrs. Child indicated. Regardless of the time, we were rewarded with probably one of the best stocks I have ever tasted. Dark, aromatic and bursting with hearty beef flavour. My wife decided that she would give my knife a test-drive and thinly slice all the onions. So with a few tears she set to work slicing the 5 pounds of yellow onions. About half way through I popped my head into the kitchen and said “Be careful of your fingers, the knife is sharp!” I promptly turned around and headed back to my desk. Literally before I made it to sit down, I heard a scream and a few words I had not heard out of my wife’s mouth before. The scene I witnessed as I reached the kitchen was something out of a B rated horror movie. My wife was as green as a zombie and there was blood all over the floor and sink… I almost laughed when the first words out of her mouth were “Ah…my nail” Once the dust had settled, damages assessed and bandages applied, it was clear that after one year of use, the Mizu was still sharp enough to cut through skin, nail, and to the bone…alas, apparently I am to blame, power of suggestion and all that. After the kitchen crisis I finished the onion chopping and set to work on browning them in a little oil and a lot of butter. After hours of browning, the stock, some white wine and brandy were added to the onions and the whole lot was set to simmer for another couple of hours. We had a wonderful time cooking together, and at 11PM, 12 hours after the procedure was started, we sat down to consume the soup that now had qualified as a living legend. We were not disappointed , intense and bursting with flavour it was a soup worth waiting for. Thank you Julia. If you want to follow her recipe explained by her, follow the link to a wonderful 50 year old video…. Enjoy!