There is no real way to remove a burnt taste. You could try diluting it with more water and then add more soup base but generally once the taste is in the soup it is very hard to remove it. The best thing to do is start again and watch it close to be sure it doesn't happen again.
There is no real way to remove a burnt taste. You could try diluting it with more water and then add more soup base but generally once the taste is in the soup it is very hard to remove it. The best thing to do is start again and watch it close to be sure it doesn't happen again.
Traditionally, it has melted gruyere cheese on top, which is French.
"Cream of onion" definitely has cream in. Whereas "onion soup" may not; it's more likely to be French Onion style soup.
french onion soup
There are some great recipes of French onion soup on www.foodnetwork.com. The website also gives ratings and reviews on French onion soup recipes. These recipes are easy to follow and provide accurate ingredients and cooking times needed to make a French onion soup.
In French, "onion soup" is feminine: "la soupe à l'oignon."
French onion soup does not always come in a lion's head bowl. When it does, it's because of tradition. Lion's head bowls are designed in a classic French style. Many restaurants in the United States serve French onion soup in ramekins.
soupe à l'oignon
about 10 euros
Some delicious recipes that feature red onion soup as a key ingredient include French onion soup, red onion and goat cheese tart, and red onion soup with gruyere cheese croutons.
Julia child's recipe uses Merlot, with its lower tannins, in her French Onion Soup recipe. I've found none better.
The French Chef - 1962 Your Own French Onion Soup 1-3 was released on: USA: 1 January 1965