SoupsFrench onion soupThis soup is really a lesson in caramelizing onions. Three pounds of them cook down slowly until they're deep brown and jammy, and then broth, a splash of wine and a bubbling cheese crust do the rest. Once you can judge caramelized onions by color and smell instead of by the clock, you'll use them on burgers, in dips and on pizza too.View recipe · 4 servings
SoupsSplit pea soupSplit peas cook down on their own into a thick, velvety soup, and a smoked ham hock gives the pot its smoke, salt and meat. This soup teaches slow simmering, pulling flavor out of a bone, and handling a soup that keeps thickening long after you turn off the heat.View recipe · 4 servings
