French onion is one of the most popular soups in the west, and it’s with good reason. This decadent indulgence extracts most of its flavor from the slow-cooked, caramelized onions that also help to gives the soup its dark, rich color. It’s slightly sweet, a little salty and chock full of the flavor that those little beauties give to it. Then you have the beef broth, where its own full flavor helps work with the onions to create a full-bodied taste. There’s no subbing out the beef broth on this one. Chicken or veggie stock just won’t do the trick. And then, perhaps most people’s favorite part, the broth absorbed croutons that still manage to give it a little crunch and the melted gruyere or Swiss cheese, that add the certain “je ne sais quoi” to bring everything full circle. Plus, with all formalities aside, it’s just really, really good. Like addicting good.
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