Classic French onion soup from Taste & Technique: Recipes to Elevate Your Home Cooking (page 102) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on October 21, 2021

    As said in the recipe use yellow onions, not sweet onions, I did and they didn't caramelize as deeply as needed so the taste wasn't rich enough. Nothing a little more sherry couldn't fix but I believe that this might be the perfect recipe if followed exactly, with a deep braised stock.

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