Best French onion soup from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • mrsmadam on June 20, 2016

    This was really good. Granted time consuming but much of it is hands off. Be sure to heed the warning about using the sweeter onions - I was just short and threw in a smallish 10-15 and could even taste that. Toasting the croutons before putting them in the bowl with the cheese is a brilliant move. Since there are only two of us I have some for the freezer too.

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