Library Lounge French onion soup from Whitewater Cooks The Food We Love (page 62) by Shelley Adams

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

  • averythingcooks on February 10, 2025

    Patience wins as the loooong onion cook time gives beautifully caramelized onions. We also liked the big hit of flavour from the generous amts of brandy, white wine & fresh thyme. We went in a different direction re: the topping (cheesy roasted shallot/garlic bread prepared separately then cut into smaller, manageable chunks to float on our hot soup). It was totally worth the time to slice the big pile of white onion, red onion & shallots for this soup. Next time, make more!

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