A bowl of my french onion soup is sure to be nothing like you’ve had at any restaurant lately. When I have critiqued other folk’s french onion soup I find: 1. Onions are crunchy…they should be thinly sliced and cooked for at least 30 minutes and they should melt in your mouth. 2. I find onions are scarce…a good bowl of french onion soup should have a body of delicate broth and a spoonful of melt in your mouth onions for every bite…just my opinion. You WON’T be disappointed with my french onion soup. The most important ingredient in making french onion soup is TIME…oh and that splash of sherry at the end…she’s key 😉
pint (serves 1-2)
Our soups come frozen in freezer Ziploc Bags. Some folks don’t like thawing the soup and messing with “the bag”, so we have added a “no bag” option to the menu. Select that option if you wish.