Some personal preference not covered in that recipe: do not caramelise all your onion; instead, keep a quarter and add it in after you have caramelised the rest. This gives a bit more variety in terms of taste and texture.
Few things warm your cockles this satisfyingly on a wet, dreary late-Autumn evening.
Some personal preference not covered in that recipe: do not caramelise all your onion; instead, keep a quarter and add it in after you have caramelised the rest. This gives a bit more variety in terms of taste and texture.
Few things warm your cockles this satisfyingly on a wet, dreary late-Autumn evening.
[0] https://www.seriouseats.com/french-onion-soup-recipe