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Article: CHICKEN BROTH RULES IN FRENCH ONION SOUP.(LIFE & LEISURE)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- January 12, 2000
CopyrightCOPYRIGHT 2000 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: JANE SNOW Knight Ridder
Beef broth or chicken broth? That is the question.
When it comes to French onion soup, most cooks would consider it heresy to use chicken broth. Thirty years ago, when Americans started making French food (thanks to Julia Child), beef broth was the only way to go.
What a surprise, then, to discover that the most renowned onion soup in Paris is made with chicken broth. The soup at Pied de Cochon, an all-night brasserie in the Les Halles food market area, is made with sliced onions slow-roasted in butter and white wine and ladled into chubby crocks with steaming chicken broth.
In decades past when the ...