didn't have five hours to simmer bones so i used boxed broth from trader joe's.
so, why did it take me so long? searching for the right recipe. never mind that it's been sitting on my bookshelf for at least five years. oh, interwebz. how you make things
one of my favorite foodblogs, smitten kitchen, modified THE classic recipe. yeah, the one that lives on my bookshelf.
food network? nah, too many cooks trying to put their own spin on things. french onion soup is simple. plus everything seemed designed for cooks on a time crunch.
real french onion soup takes hours (not including the stock!). you're supposed to let the onions caramelize until they fall apart and form an intense, omigodthissmellsfuckinggood paste. THAT is the basis of the soup! If you skimp on this step, your soup may as well come in a box marked "Lipton."
my soup turned out ok, i think. it's not dark enough, which i attribute to the broth. i hope to have enough time to make my own broth in the future (when I will just follow the master).