Serious Eats: Recipes
Dinner Tonight: Onion Soup
I’ve been poring over the recent French Onion Soup article in this month’s Cooks Illustrated. I apparently knew nothing about the topic. Their "Best" version calls for the onions to be baked for two and a half hours, and the pan to be deglazed three times. Even the “Quicker” version takes more than an hour an and half. Has anyone tried them? They really do look delicious.
But it made me think back to the onion soup I picked up about a year ago from the Grocery Guy. His is a hell of a lot simpler and relies on a quick ten-minute burst of high heat. It browns the onions and lends the dish a deep, rich flavor. I can’t really vouch for its merit compared to the Cooks Illustrated finely tuned masterpieces, but it works for me. It’s also apparently based on a Julia Child recipe. Some people like to be reminded that the tall one is watching over them in the kitchen, I just prefer the Grocery Guy calling me names. But that’s just me.