French onion soup

It's been a while since the last post...the only big project I have done since the last post is French onion soup. I followed Thomas Keller's recipe from his Bouchon book almost exactly, except for substituting balsamic vinegar for sherry vinegar (I can't find it in Lethbridge).

First, I made beef stock from scratch. Nothing new here, done that many times. In parallel, the onions were slowly caramelized for 5 hours. I am ashamed to say that I was slightly impatient for 15 minutes or so and turned the heat just a little too high, and I ended up with a few burned bits at the end. There is probably less than 0.05% of it, but since it is black it shows up in the soup.



We didn't have the proper soup bowls, so we toasted some baguette slices separately with Emmantaler cheese and put them on top of the soup. At the end it was excellent, definitely worth the trouble.