I had made onion soup before; it's a pretty simple operation. I consulted both Alton Brown and Sara Moulton recipes for this. 4 or 5 pounds of onions cooked down to a golden, sticky mass, some beef Better than Bouillon (some day I'll use bones from scratch), salt, pepper, a bay leaf, some white wine, and the toppings. I added a generous amount of fresh parsley because I happened to have it. I couldn't find the brown soup bowls we grew up with, but these white ones from Sur la Table worked very well.
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Oh yes. Did you use the Cook's Illustrated way, or just wing it yourself?
I had made onion soup before; it's a pretty simple operation. I consulted both Alton Brown and Sara Moulton recipes for this. 4 or 5 pounds of onions cooked down to a golden, sticky mass, some beef Better than Bouillon (some day I'll use bones from scratch), salt, pepper, a bay leaf, some white wine, and the toppings. I added a generous amount of fresh parsley because I happened to have it. I couldn't find the brown soup bowls we grew up with, but these white ones from Sur la Table worked very well.
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