I've had some really high end ($$$$) onion soup, at well known restaurants, and I've gotta say, this was just as good.
- Take this recipe with a grain of salt; use it as a base. Taste and test throughout making it to add/subtract ingredients as YOU feel needed.
- Use a mandeline to ensure the onions are cut very thin and consistent.
- Let it sit. Let it sit and stand for at least a few hours, to really infuse the flavours.
- Brown the onions! That's where all of the deep flavour comes from.
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I've had some really high end ($$$$) onion soup, at well known restaurants, and I've gotta...