Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV
Most versions of this age-old recipe hide a mediocre broth under a crust of bread and a blanket of Gruyere. What is the secret to coaxing impressive flavor out of humble onions?
We found that the secret to a rich onion soup recipe was caramelizing the onions fully and then deglazing the pot several times, using a combination of water, chicken broth, and beef broth. To finish our onion soup recipe, we toasted the br...