oldcoot
Senior Cook
Over the years I've enjoyed quite a bit of French Onion Soup, in both restaurants and at home. But my wife made a batch for lunch today that was really terriffcially good - best I've ever had. But she's unsure what she did to accomplish that!
Perhaps it was sauteeing the thinly sliced yellow 1/2 onion in butter instead of the usual margarine -- she used quite a bit, about a quarter of a stick.
From there on, she poured a can of beef stock over the well carmelized oinions and, finding it didn't have enough flavor, added a couple of beef boullion cubes and enough water to make a total of about 2 1/2 cups of soup, and let it all simmer a while. During that she toasted some bread rounds, sprinkled them liberally with fresh parmesan, then stuck them under the broiler long enough to melt the cheese.
Ladled out the soup, floated the rounds, and served.
I still can't believe it was so extremely good!
Perhaps it was sauteeing the thinly sliced yellow 1/2 onion in butter instead of the usual margarine -- she used quite a bit, about a quarter of a stick.
From there on, she poured a can of beef stock over the well carmelized oinions and, finding it didn't have enough flavor, added a couple of beef boullion cubes and enough water to make a total of about 2 1/2 cups of soup, and let it all simmer a while. During that she toasted some bread rounds, sprinkled them liberally with fresh parmesan, then stuck them under the broiler long enough to melt the cheese.
Ladled out the soup, floated the rounds, and served.
I still can't believe it was so extremely good!
