online, was I about to jet off to the butcher for six pounds of veal-neck bones? Yeah, no. Some things are better left to the pros.
So I was, let’s say, intrigued when I stumbled down to the BA Test Kitchen a few weeks ago to see senior food editor, all in the name of Healthyish: creating a French onion soup recipe that wouldn’t scare people away. His recipe would fulfill the basic human longing for a rich, onion-y, cheese-topped broth, while dialing back the fat quotient—not to mention laboriousness—of the traditional version.
The resulting dish is a testament to the power of onions and water to create their own broth—no bones or even stocks necessary—via the sheer magic of time, slowly cooking down with some sliced garlic and a splash of white wine. It’s a simple recipe, but one that can’t be rushed . Because Chris is a reasonable human, he tops it with an oil-rubbed slice of bread toasted with sharp cheddar.
It’s a French onion soup you can cook in good conscience. But perhaps more importantly, it’s a French onion soup you can cook.
kenkenkittyy
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