I've tried this two ways: with the suggested beef broth, and with more traditional beef stock (keeping in mind that stock is made with actual bone marrow, as in from-scratch recipes). Stock lends that extra measure of savoriness, no doubt about it! I'm sure others have also gone this route, and they're not really messing with a good thing...they're following tradition! Enjoy either way---this is a can't miss! (By the way, those of us who've been sampling the nation's French onion soups will enjoy and appreciate this one all the more, leading us to wonder what some restaurants are thinking!)
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I've tried this two ways: with the suggested beef broth, and with more traditional beef stock...