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5
out of 5
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Remembrance of Things Past?,
September 25, 2009
By Zecook
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"For years, the benchmark for gratineed onion soup was the soup served in the bistros that surrounded the old Parisian wholesale district, Les Halles. This soup, if you follow the directions carefully, and you don’t screw it up, will give you a soup as close to what I use to get there at 4 o’clock in the morning during my days in that city. The only changes I made to this recipe were very minor; I used a full teaspoon of sugar to ensure that the onions were properly carmelized, and I reduced to commercial beef stock I used to enhance the flavor slightly.
To anyone who would find the results of this recipe to be somehow “disgusting”, I would suggest they take a creditable cooking class somewhere or stick to peanut butter and jelly sandwiches."
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15 of 16 people found this review helpful.
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