Cooking and Baking

Beef Broth vs. Veal Broth

So I made Ina Garten's French onion soup last night, but I could not for the life of me find veal broth ANYWHERE (the recipe calls for 4 cups beef broth and 4 cups veal broth.) SO I substituted all beef broth, thinking hey, veal's baby beef, right? Wrong. It was wayyy too beefy. It overwhelmed all the other flavors, and while it was still edible, definitely didn't taste like traditional french onion soup.

So my questions are, first of all, what is veal broth like? I don't think I've ever had it. Second of all, in the future, should I sub a cup or two of chicken or veggie broth, or even water? What do you think?


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