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French Onion Soup

April 3, 2010

Because I lack oven-safe soup bowls, I broiled the bread and gruyère cheese separately.

To date, the best soupe a l’oignon I’ve ever eaten was at a small pub in London, on a cold, dreary day (as are most days in London, I suppose). I continue to refine my recipe, and while I haven’t matched the soup from my memory, I’m getting close. The secret ingredient may, in fact, be cognac.

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