On a cold, wet day here on the Costa Blanca, what could be more cosy than a steaming bowl of French onion soup? Particularly when accompanied by a substantial portion of toasted bread stuffed with melted Gruyere cheese and an abundance of caramelised onion. A decent French onion soup must have two ingredients.
The stock comes first. The quality of the stock you use will determine how wonderful your soup is. Although making a quality beef stock can be costly and difficult at times, this soup is typically cooked with beef stock.
Taste the stock if it’s in a box! Don’t use it if the taste bothers you. (Save the leftovers from cooking a large quantity of beef or beef roasts and freeze them for use in stock later.)
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