The next chapter of recipes in our book, "The New Making of a Cook," is called "Happy Marriages: Vegetable Broths, Meat Stocks and Consommés, and All Types of Mixed Vegetable and Meat Soups." That is a long title! The chapter has lots of great explanations about the differences between broths, stocks, and consommés. I was interested in learning about our first recipe, however, and there was a long introduction to that. "Les Halles" refers to "the central market of Paris, now transferred to the modern functional market of Rungis." Apparently, the soup is served in bistros all throughout Paris and especially enjoyed after a night on the town. Les Halles French Onion Soup printable recipe FFR to FCR - 6 servings 3 tablespoons unsalted butter or 2 tablespoons olive oil 6 very large yellow onions, thinly sliced 1 cup dry white wine (optional) 6 cups cold water Small bouquet garni of parsley stems, 1 bay leaf, and 1 spr...
Join me and my daughter as we explore Madeleine Kamman's "The New Making of a Cook," published in 1997. This will be a fun adventure as my daughter learns how to cook and I learn some new techniques.