Last Sunday Michael and I began making a dish we've been wanting to make since last month when we had it in the restaurant: Thomas Keller's onion soup! We had it at his Bouchon in Las Vegas, and couldn't get it out of our minds since.
Thus, we opened our copy of the Bouchon cookbook, and read through the 6-page recipe. We grabbed the ingredients around lunchtime, and sat down to the finished soup at 11:00pm. What took so long? Making the beef stock from bones, caramelizing the onions for 4 hours, among other things.
The product was an exact replica, and was incredible! Enjoy these photos!
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| Beef bones from Central Market (free!) |
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| Onions, sliced juuuust right. |
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| The finished product, complete with toasts. |
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