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8
Medium
By Peter Sherman and Stephanie Banyas
Published 2019
French onion soup is one of the first things you make in culinary school, and it is really only about two things: the onions and the stock. The key to perfectly caramelized onions is patience; they must be cooked very low and very slow. The bacon stock sets this soup apart from the classic veal stock versions and, dare I say, elevates it to new status. This recipe is close to the one I learned at the French Culinary Institute years ago, except for the addition of bacon, of course.