I’ll paint a little picture of a young Emily for a moment. I grew up loving PBS (I’ve always been a public television and radio junkie) and Julia Childs and Jacques Pepin were two of my favorites. I would sit in front of the TV with my head perched in my hands and a smile plastered on my face as I watched these chefs stir up their magic. Between this and my Mom teaching my all the southern ways of cooking, I didn’t stand a chance to not be in the kitchen did I? With Jacques Pepin I always felt like I was learning to cook from an awesome French grandfather and as I got older and started cooking in the kitchen, I realized just how much I loved his recipes too. Fast forward to now, where I’m cooking each night for my wonderful husband in our own cozy little house…ah, life huh? After a few weeks of random dental surgery, we needed soups, stews or anything soft and palatable for a week. I found Jacque’s French Onion Soup and knew this would be a winner for tender mouths and hungry stomachs.

Cooking Light suggests you can use store-bought broth but I followed their recommendation and made my own. Patting myself on the back for that one. Sure, it’s more work and more groceries but you cannot beat this version with any store-bought brand. I felt so Chef-y as I was ladling my from-scratch made soup into the bowls to boil the cheese and bread. It doesn’t take much lambs, obviously.  I’ve made plenty of French Onion Soups in my lifetime and never have I ever gone “MMMMMMMMMMM!!!! OMG!” and pointed at my soup bowl like a 4-year old who’s learned to tie her shoes. That should tell you enough to make this if you are craving some seriously good French Onion Soup.

Tonight we are making David Chang’s Pork Butt (Bo Ssam) with Ginger Scallion Noodles. If you haven’t read the post here you go, and if you haven’t made this dish, please let my husband requesting it once a week inspire you to do so now: http://cookinginsidethelines.com/2011/06/the-momofuku-challenge/