In November, we were craving a soup. Fatima wanted French onion soup. I’m not sure why that soup, but it sounded cozy and a perfect dinner during a bout of cold weather.
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J. Kenji López-Alt’s cookbook is our go-to when we’re making anything, like cooking the perfect chicken. My favorite black bean burgers are from this book. We found the best way to make mac and cheese, spatchcock a chicken, and how to make the best French onion soup. It’s a great resource to keep in your kitchen.
Making French Onion Soup
The book offers two options to get your soup: fast or traditional. I had the time, and I wanted that deep flavor, so I went the traditional route. I have not tried the fast method, but in terms of time, it saves you a lot. The first step in the traditional route will take about 2 hours. The first step in the fast route is a little over 10 minutes.
You’re going to need a lot of onions. I cut so many onions. So many tears. So. Many. Tears. After I collected myself, I got started. The longest part, as described above, is cooking down the onions. And then you’ll cook them more and scrape and cook and scrape.
My favorite part was when we got to add the rest of the ingredients because the aroma filled the house. Once you get to this step, it comes together in about 15 minutes.
Serving the French onion soup
Remember those pumpkin cocottes? I finally put them to good use and I am so happy they survived the broiler! The soup was delicious. The flavor was deep, rich, and the cheese covered croutons brought it all together.
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