I read a book when I was a kid about a girl who, for some reason I cannot recall, lived on her own for awhile in a big city. Maybe New York. To combat all the lonely feelings she had, she would cook up garlic and onions in order to generate a homey smell. I really don’t think she ate them or turned them into a complete recipe. Okay, so that sounds really silly all typed out, but there is a small corner of my brain dedicated to this memory. And I think I understand her mindset now.
I actually like to cook onions. And garlic, carrots, and whatever veggies I need.
I can admit my new dutch oven makes this process more enjoyable than it used to be. The Le Creuset I picked out—yes, the splurge that means I don’t need a Mother’s Day gift, an anniversary present or any gifts for my 39th birthday next year—is this lovely oval shape with a creamy white interior. Cooking in it is a dream. I can SEE what’s happening when the oil and butter begin to melt together and the diced onions begin to sizzle. I can watch the onions turn translucent and know it’s time to toss in the remaining vegetables. I can notice when things start to get a little brown—wait, they’re burning! turn down the heat!—and I know it’s the right moment to add chicken broth. My stockpot has steadily served us for our 17 years of marriage and I have a certain fondness for it. But I can’t see a darn thing in it’s metallic abyss.
Thank you, adorable dutch oven, for making this winter a little more bearable and a lot more delicious.
And now, the recipe I used as a baseline for our Life Group meal last night. Yes, I did accidentally put an entire quart of half and half in the soup. I gasped in horror, stirred, and decided nothing more could be done as friends were walking in my home. It was a bit brothier than expected, but still good on a cold dark night, and it reminded me that I should commit to a very low-fat season of cooking when warm weather visits again. (My own changes to the recipe are listed on Needs More Butter where I will continue to post all these recipes.)
Ingredients:
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions:
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.