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Article: What are ya ? Chicken? Mon Dieu ! Paris' best onion soup bypasses beef broth
- Article from:
- Charleston Gazette
- Article date:
- January 23, 2000
- Author:
CopyrightCopyright 2000 Charleston Gazette. Provided by ProQuest LLC. (Hide copyright information)
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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 market was still a bustling concern
(many of the greengrocers and butchers have since moved ...