I may need to test drive at least once to satisfy that urge but with some slight tweaking peculiar to me:http://www.huffingtonpost.com/kerry-saretsky/french-onion-so...
I can't figure out why the author's onion soup suffers from soggy bread. I follow Julia's instructions in Mastering I for croutons (sliced baguette, 30 minutes in a 325 oven) and never have a problem.It turned cold here last week, so it was time to haul out the stock pots. I made both chicken and beef stock. The best part was that they had marrow bones, so before the beef went into the fridge for its overnight chill before degreasing I scooped the marrow into a separate container, then put it back in for the next day's reduction.My stock stash is dwindling. Lost a quart of chicken to roasted butternut squash and carrot soup, and a pint of the beef just last night to a nice crock of onion soup.PhilRule Your Retirement Home Fool
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