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Article: Onion soup stages comeb ack in potboiler
- Article from:
- Chicago Sun-Times
- Article date:
- January 28, 1988
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Elegant little grilled vegetables don't have a starring role in
the standard winter repertoire.
But soup does. And onion soup, topped with croutons and melted
cheese, is the real darling of the bistro set.
At the heart of a classic French onion soup is a rich, homemade
beef broth (true onion soup lovers don't recognize the existence of
canned broth). The meatless version that follows is based on a
homemade vegetable stock. Browning the vegetables in butter enriches
the flavor.
Slowly cooking the onions for the soup caramelizes them without
giving them a burnt taste.
Making a good onion soup isn't difficult, but it does take time.
You can make the stock well in advance and freeze it; ...