French Onion Soup is one of the coziest comfort foods and every year around this time I just can’t get enough of it.
Caramelizing the onions is key to getting a rich flavor but requires patience. My breville food processor slices the onions so quickly that it compensates fairly for the time lingering near the stove to occasionally stir and make sure the onions brown but don’t burn.
This favorite recipe is, of course, by genius Pamela Salzman. It’s simple, not a massive dump of butter, but does not at all compromise the flavor.
Now I Know... 