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Recipe for French Onion Soup

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Recipe for French Onion Soup

If you’ve been following this blog over the past year, you’ll know that I’ve been putting together quite a few food and wine pairings, with individual wines paired with recipes. Well, I plan to continue with those, but I’m also looking to add these standalone recipes to the mix.
My reasons are simple: The other pairings take so long to put together, mainly in photography, editing and writing time, that I found myself posting fewer and fewer of them. The other thing is that they’re paired with specific wines, usually wines that I’m featuring that month. This kind-of limits me to the types of recipes I create and post. These short posts are going to allow me a little more freedom. That’s a good thing!

Ok, with that out of the way…this recipe for French Onion Soup is certainly one of the more labor intensive recipes I’ve posted, but luckily most of the time is spent waiting for the onions to brown-off.

French onion soup is one of those basic things you first get taught in culinary school. The method, although extensive, is fairly simple; but you’ll be surprised how many restaurants do such a terrible job of making it….at least in my experience. 

With the colder months upon us, I promise you’ll be glad you spent the time making this recipe. And don’t worry if you make too much. Just wait for it to cool and then freeze it into smaller portions. That’s what I do anyway.

Recipe for French Onion Soup

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