A couple of weeks ago, my teenaged Daughter came back from lunch at a nearby French bistro (run by a celebrity chef) raving about its French Onion soup. Spurred on my her enthusiasm, my trusty Julia Child cookbook, and an impending atmospheric river, this is my version (covered with day old baguette slices and gruyere). She liked it well enough to have another mug. However the broth to onion ratio was out of balance so she asked me which liquids I used so she could add some more. I replied that it was beef broth, dry vermouth and a little bit of cognac. She paused for a moment then said “Let’s add the cognac first”.
2 Likes
