After a month of working, I have made one important discovery: I get cranky when I don’t get enough ME-time. The first two weeks were all jolly and good, but then the weather changed. We’ve had some snowfall and freezing temperatures, which meant getting stuck with my wheels in the muddy snow, not seeing a damn thing through my frozen windshield and trains arriving shamelessly late. Consequently, I had to get up even earlier and was home even later than normal. I have thoroughly enjoyed my long Christmas weekend because in the two weeks leading up to it, my exhausted mind/body wouldn’t let me do a thing. I have missed my cat, I have missed my books, I have kind of missed my TV shows (have to save them up for the weekend), I have missed my guitar game, and I have missed my cooking. Luckily, the start of my working life coincided with my discovery of The Two Fat Ladies and, more specifically, with their DELICIOUS onion soup, which is a real easy pick-me-up meal to finish off the week.
Typical for Clarissa and Jennifer, the soup is made with way too much butter to be good for a person. When the butter is melted, you have to add the chopped onions and after they get the desired colour and texture (that’s up to the cook in charge – either you make the onions caramelised and brown, or when you don’t have much time or patience, you can just leave them soft and yellow), you add stock mixed with some beer or wine to give your soup more “umphf!” (that’s just brilliant), some thyme, and salt & pepper. Let it simmer for fifteen minutes, add the ladies’ Secret Ingredient, Stilton Cheese, let it simmer for another fifteen minutes and enjoy the best soup you’ve ever eaten. I still haven’t had the opportunity to use real Stilton and have therefore experimented with various kinds of (blue) cheeses, but even then every try has been delicious.
On the show, Clarissa also made some home-made croutons to go with the soup. When it comes to making croutons, two things are important, she said:
- One can never make too much croutons; however much you make, your guests will eat every single one.
- Heat your oil through and through, or you’ll end up with soft cubes of bread soaked with oily fat instead of delicious crusty croutons.
Today, I added a small variation to my croutons: after I baked them in the oil, I smeared them with the blue Roquefort cheese I also used for my soup and popped them in the oven for five minutes or so, so that the cheese melted into the croutons. When these were done, I added some to my bowl of damping soup, grabbed a spoon, put one of these cheesy croutons floating in the Roquefort/onion soup into my mouth and thanked God I was alive – it was simply Divine. I can’t wait for my friend to return from the UK with some proper Stilton so I can finally try The Real Deal.












