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Tuesday, March 9, 2010

French Onion Soup

"The more basic the soup, the more critical the details:  Slice the onions uniformly and brown them very slowly and evenly;  slice the bread a half inch thick and dry it completely in the oven; and serve the soup in appropiately sized bowls so that the melted cheese extends over the rim.  When you hit it right, there's nothing more satisfying to cook or to eat than this soup."  Thomas Keller, Bouchon

I finally made this onion soup.

I have only one thing to say about it.

Make it.  Eat it.

It will rock your world!

Bouchon, Pages 47-50.

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