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| From Jenny Also Cooks |
After making my first souffle, I was inspired to make more recipes from Mastering the Art of French Cooking, by Julia Child of course. I've had Better than Bouillon, No Beef flavor in my pantry for a while, just begging to be used in onion soup. Making Julia's version, it is Soupe L'Oignon, which she says you need to allow 2 and a half hours to make. Because onions can't be rushed, you know. First you have to thinly slice them (and cry), then saute them in butter and oil, then carmelize them, then simmer them in stock and wine. The end result is delicious, I just wish I'd put the time into making a cheesy crouton for better presentation.
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