A French Onion Soup Recipe Made Simple But No Less Hearty | Eater
"The author singles out this bistro’s French onion soup as the best they’ve ever had, so much so that they bought the restaurant’s cookbook to try to reproduce it at home. The restaurant version is remembered as deeply satisfying and richly beefy, but the official recipe proved extremely labor-intensive and fussy in practice—calling for many pounds of sliced onions slowly caramelized over hours, long-roasted bones and vegetables for a gelatinous stock, careful straining, and specific serving bowls and cheese slices to achieve the intended presentation. The author found the end result at home tasty but demanding (onions can lose texture, the house absorbed strong roasting aromas, and the whole process can take 12+ hours), which underscores why the bistro’s finished dish made such an impression." - Ivy Manning
