.comment-link {margin-left:.6em;}

Adopting in Ashburn

What began in France moved to Washington, DC and then the suburbs. Let the adventures in Ashburn continue.

Thursday, June 03, 2010

La Soupe Oignon

Tonight I made french onion soup, Mastering the Art of French Cooking-style. It didn't turn out exactly as I predicted for a few reasons, but it was certainly delicious. Here are my suggested tweaks:
  • Use sweet yellow onions. Vidalia's are good but after all that cooking, were not super sweet.
  • Don't cover the onions during the 40 minute simmer. They'll brown faster.
  • Lamb stock is not ideal, as it has too much of its own flavor.
  • If you make your own stock, simmer the herbs and spices into it independently, not as the soup simmers.
  • Croutons should be baked to golden brown, not cinnamon brown.
All that being said, it was a lovely soup. So lovely, in fact, that I have approximately 4-6 servings leftover. Anybody want some? :)

Always, ~Heather



Anonymous Hugues said...

C'est délicieux !!

5:51 AM  

Post a Comment

Links to this post:

Create a Link

<< Home

My Photo
Location: Washington, D.C., United States

Fix this