Alright, let’s talk about this fancy-sounding “cuisine french onion soup”. Don’t you go gettin’ all high-falutin’ on me now, it’s just onion soup, but with a little somethin’ somethin’ extra, ya know?
First off, what’s the big deal ’bout French onion soup versus just plain ol’ onion soup? Well, lemme tell ya, the Frenchies, they like to do things a bit different. They use that beef juice, beef broth they call it, for the base. Not chicken, not no veggies, just good ol’ beef. And get this, they pour in some wine or sherry too. Fancy, huh? Other onion soups, they don’t bother with that stuff.
- Beef broth is a must.
- Wine or sherry gives it a kick.
Now, I ain’t no chef, but I know what tastes good. And this soup, it’s gotta have them onions cooked real slow, till they get all sweet and brown. Caramelized, they say. Takes a while, but it’s worth it. Some folks throw in some herbs too, like thyme and bay leaf. Makes it smell real nice. But here’s a little secret, I heard some folks put in a bit of that fishy sauce, just a splash, mind you. Don’t wrinkle your nose, it don’t taste fishy, it just makes it taste…deeper, I guess. And a little bit of that cider vinegar, to cut through the sweetness. It’s all about balance, see?
Campbell’s French Onion Soup, that’s the one my grandkids like, it ain’t too complicated. Just a few things thrown together, but it warms ya up on a cold day. But this here fancy cuisine French onion soup, it’s a whole ‘nother level. It’s got layers of flavor, like a good story.
You know, this soup, it ain’t just for fancy folks. It’s for everyone. It’s warm, it’s filling, and it makes ya feel good inside. Especially in the winter, when the wind’s howlin’ and the snow’s comin’ down. A bowl of this soup, a hunk of bread, and you’re set. You can even make a big pot and freeze it. Just don’t put them crunchy bread pieces, croutons, they call ‘em, in the freezer. They get all soggy. Freeze the soup by itself, then when you want some, just heat it up and throw them croutons on top. Easy peasy.
Speaking of freezing, it’s a real lifesaver. I always make a big batch, then I put it in them little containers, just enough for one person. Then, when I don’t feel like cooking, or when the grandkids come over, I just pull one out. Makes life a whole lot easier, let me tell ya. You can keep it in the freezer for a good three months, they say. But honestly, it never lasts that long in my house.
This cuisine french onion soup, it’s a classic for a reason. It ain’t just some trendy dish that’ll be gone next year. It’s been around forever, and it’ll be around for a long time to come. Simple ingredients, cooked with care, that’s all it takes. And don’t be afraid to experiment a little. Add a little of this, a little of that, make it your own. That’s the best kind of cooking, ain’t it?
So next time you’re feelin’ cold, or just want somethin’ comforting and tasty, give this cuisine french onion soup a try. You won’t be disappointed. It might sound fancy, but it’s just good, honest food. And that’s what matters most, right?
And remember, don’t go gettin’ all stressed out about it. Cooking should be fun, not a chore. Just relax, take your time, and enjoy the process. And if it doesn’t turn out perfect, that’s okay too. It’ll still taste good, I promise. ‘Cause at the end of the day, it’s just soup, and soup is meant to be shared and enjoyed with the people you love.
In short, this french onion soup: is made with beef broth, not chicken or vegetable; usually includes wine or sherry; has deeply caramelized onions; and may have herbs, a bit of fish sauce for depth, and some cider vinegar for balance. It’s good, hearty food that warms you up, especially in winter.
Tags: [French Onion Soup, Soup Recipe, Comfort Food, Winter Food, Easy Recipe, Beef Broth, Caramelized Onions, Make Ahead Meals, Freezing Food, Classic Cuisine]
