Hi, ho, Nick here.
This past week I decided to dive headlong into a real authentic, delicious French onion soup that we can make at the café. For years we’ve had to outsource our soup, which is still plenty good, but why buy it when you can make it?
Henry, our restaurant-guru-man basically knows everyone that’s ever worked in a restaurant… ever… and last year introduced me to Bryan Roof, who’s the senior editor at Cook’s Country magazine, and a chef at America’s Test Kitchen.
Bryan came to Paris Wednesday and showed me how to make a couple recipes. Fun! After all the tears from the onions at least… So now I’m going to try to recreate the recipe he made for me and see if it comes out the same quality that he made.
I MEAN WHO DOESN’T LOVE FRENCH ONION SOUP???
Over and out.