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French onion soup from The Barefoot Contessa Cookbook by Ina Garten

  • dry sherry
  • bay leaves
  • brandy
  • Parmesan cheese
  • onions
  • white wine
  • beef stock
  • veal stock

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Notes about this recipe

  • averythingcooks on January 01, 2018

    In a world of French onion soup recipes, this is my favourite. Yes....it calls for 3 different types of alcohol (which makes it richly flavoured compared to so many others I've tried). Yes...the onions do tend to take longer ( but I'm all about low and slow re: caramelized onions) and yes .....I either use all beef or half beef / half chicken stock because I can't get (nor bring myself to order on-line) veal stock BUT at the end of the day, the ultimate test is this: Do I happily eat bowl after bowl WITHOUT the delicious melty cheese/toasty bread topping? Yes I do - all the time.

  • Laura on January 19, 2011

    This is the first time I've ever made French Onion Soup, although I've eaten it many times in French restaurants. I would say that this version is definitely tasty, but not mind-blowing. The onions take way more than 20 minutes to caramelize, more like 40 minutes. Also, I would cut the onions differently in the future -- quarter the onion, then slice -- the slices were too long to eat easily. Also, if I were to make this again, I might use all beef stock instead of half veal stock.

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