Wednesday, January 30, 2013

Cook's Illustrated French Onion Soup

French Onion Soup

This soup was an epic three part post four years ago (almost to the day!) in this blog's infancy. Can't say I'm super pleased with the food photography from those ancient times, but I am impressed I managed to summon that many words to blog about French onion soup. I admit I will be considerably more brief in this revisit of what I still consider to be a great recipe. Anna made it this time, subbing in veggie broth for the chicken and beef broth and she... like I did... made it in two parts to keep it manageable. The "trick" with this recipe is caramelizing the onions in the oven, which is much more time consuming than doing it on the stove top but carries considerably less risk of burning them up. The soup tasted great, and so even after four more years of cooking experience I still give it the thumbs up. The recipe can be found here.