Friday, March 2, 2012

French Onion Soup


Light a candle and sip French
wine so as not to draw tears

Slice onions, shallots and 
leeks thin, patient
so as not to cut fingers

Salt and pepper to balance the
sweet times of life,
Sugar for the heavy times

Dark broth

Crusty bread for your soul and

Cheese for the pleasure, let it
melt inside you

Serve warm in bowls with love.

—from Imagined Recipes from my Grandmother’s Cookbook

c. 2012, Martin A. Bartels,
part of my new collection, ‘Unlanguage’

3 comments:

  1. Ah French onion soup - it exists forever in my memories of childhood. B&B in Guernsey, the delicious soup served with sprinkled cheese and crusty bread - I can taste its perfection now.

    Never tasted such a wonderful thing since despite numerous endeavours to create my own or ordered at restaurants.

    One day perhaps...

    Anna :o]

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    1. Thanks for your kind comments on my work!!

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