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French Onion Soup

Updated: Jul 6, 2022

To Make Great French Onion Soup, do these 2 things

Great French Onion Soup requires 2 techniques, how to make a great brown stock and how to properly caramelize the onions.






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sogati6473
4 days ago
Noté 5 étoiles sur 5.

Food brings people together in ways few things can. From street snacks to home-cooked meals, there’s always something meaningful tied to a bite. The aroma, the texture, and the memory tied to a dish often start right here at the table. Whether it's a bowl of ramen or a slice of chocolate cake, each flavor tells a story. It's not always about fine dining — sometimes, the best meals are shared in simple settings with laughter, conversation, and a love for what's on the plate.

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marilynjvelez
25 nov. 2024
Noté 5 étoiles sur 5.

With instructions on how to make classic French onion soup and how to properly caramelize onions and create a rich and more suitable brown broth when combined with mastering the levels in geometry dash scratch creates a balance between enjoying delicious food and entertainment.

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Bob Caravona
Bob Caravona
21 janv. 2024
Noté 5 étoiles sur 5.

With 5 degree morning temperatures, it was French Onion Soup time. I can't attest exactly to your recipe but you did make some game changers for me. Earlier in the Fall, I made the broth and froze for times like this. Total game changer and made such a full flavor soup. I will never buy store bought broth again. It seems so obvious but why hadn't I been making spoon-size croutons rather than the slice bread supporting the cheese? The spoon-size makes eating the soup so much easier and enjoyable. Your last game changer that I though was time consuming, laborious and over the time was rubbing the garlic clove directly on the toasted bread pieces ( …


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Invité
14 sept. 2023
Noté 5 étoiles sur 5.

Everything about this recipe is absolute perfection! It all starts with great, properly made beef stock with roasted bones & meat, slow simmered with bouquet garni & whole peppercorns, straining, defatting….this is truly a phenomenal stock. then slow braising the sweet Vidahlias (nothing but the best for Stephen!) in the beef fat, the oven dried & toasted baguette croutons, and the best cheese, gruyere. The difference in good cooking and GREAT cooking is all in the details, and you are a detail guy like nobody else.

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