Paul Cézanne, Still Life with Onions (1896-98), oil on canvas, 66 x 82 cm, Musée d’Orsay

The balanced composition of Paul Cézanne‘s Still Life with Onions (1895-98) alternates between the broad flat planes of the wall and the tightly grouped objects on the table. The linear forms of the table and bottle are juxtaposed by the round onions and scalloped edges. The paint is applied in heavy streaks with the brush and marks a point in the evolution of Cézanne’s work where his palette becomes darker and the surface less smooth. As with Still Life with  Plate of Cherries (1885-87), the perspective is skewered. The front of the table runs parallel to the bottom of the canvas while the side does not line up with the scalloped edge. It appears the entire table is tilting forward, presenting the abundance to the viewer.

French Onion Soup

adapted from a little taste of…France

50 g butter
3 large onions, sliced
2 cloves of garlic, finely chopped
1/3 cup flour
3 cups beef stock
1/4 cup white wine
1 bay leaf
2 sprigs of thyme
baguette, sliced
3/4 cup grated Gruyère
Dijon mustard

In a heavy pot, melt the butter over medium high heat and begin to cook the onions. Lower the heat to medium-low and stir occasionally for 25 minutes until the onions begin to caramelize and turn golden brown.

Add the garlic and flour and continue to stir for 2 minutes. Begin to blend the stock, 1 cup at a time and add the white wine. Stir continuously and bring to a boil. Add the bay leaf and thyme and season with salt and pepper. Cover and simmer for an additional 25 minutes. Remove the bay leaf.

Slice the baguette and spread a thin layer of mustard on each. Preheat the broiler in the oven and cover the soup with an even layer of baguette slices. Top with the Gruyère cheese. Slide under the broiler and cook until the cheese has melted and begins to bubble.

Ladle into a bowl and serve with one or two of the baguette slices. Delicious with a salade niçoise