Check out the redesigned ADG Explore

Today's Paper Latest stories Obits Email newsletters Gun violence Lip sync Ex-sheriff arrest Fatal I-30 crash Paper trails Puzzles + games
ADVERTISEMENT
ADVERTISEMENT
story.lead_photo.caption French Onion Soup. Gooey, bubbling cheese and caramelized onions certainly make French onion soup enticing, but it is the stock that makes the difference. Illustrates TECHNIQUE (category d), by David Hagedorn, special to The Washington Post. Moved Monday, Jan. 7, 2013. (MUST CREDIT: Washington Post photo by Tracy A. Woodward.)

Few things are more promising than a pipinghot bowl of French onion soup placed before you on a brisk day, its fragrant liquid beneath a toasted raft topped with golden cheese that will soon be stringing from your mouth. How frustrating, then, to discover something skimpy, with bready mush and pale onions, devoid of flavor.

This story is only available from the Arkansas Online archives. Stories can be purchased individually for $2.95. Click here to search for this story in the archives.

Food, Pages 29 on 01/23/2013

Print Headline: A more perfect onion soup

Comments

You must be signed in to post comments
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT