It normally takes ages to caramelize onions for this classic soup. Starting with sweet onions means they need less time to become, well, sweet. But the real secret to this soup’s deep flavor is infusing the broth with dried porcini. Save the plumped porcini for scrambled eggs or risotto.
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I'll stick with Michael Ruhlman's recipe.
After finally learning to be patient with french onion soup I'm ready to unlearn it! Easy, quick, and delicious. Possibly the best french onion soup.
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