French onion soup is a classic soup which requires two elements to perfect; 1) patience and 2) good quality stock. This soup requires the onions to be slowly cooked until soft, sweet and caramelised. This process may take a number of hours on a low heat in order to gently colour and caramelise the onions to bring out sweetness and avoid any burning, as this will bring bitterness to the soup. The other important element is the stock used. Traditionally beef stock is used, and some recipes call for Veal stock or a combination of beef and chicken. In this […]Read Article
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