Onion soup from Bouchon by Thomas Keller

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

  • metacritic on February 28, 2021

    This is fabulous. I had Thomas Keller's caramelized onions in my freezer and Gjelina's beef broth in there as well. You sauté onions slowly over 5-6 hours until they slowly shed water and brown. They are dry and deeply flavored. I usually use them for hamburgers. The Gjelina beef broth is light and spiked with star anise. I added a baguette and sliced and grated gruyere for a fantastic soup. It would be a lot of work to do all in a day but if you have one of the components (or more) it becomes a feasible and worthy feast. The flavors were clear and bright.

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