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1/1 Photo of French Onion Soup
Based on a recipe from Jeff Smith’s cookbook, The Frugal Gourmet. He recommends using his Basic Brown Stock, Basic Brown Soup Stock, in order to avoid the “salty flavor you find in restaurant soups.” I often use low-sodium canned beef stock when I’m pressed for time. This recipe is a guide for a single serving, so adjust ingredient quantities accordingly.
Units: US | Metric
Serving Size: 1 (526 g)
Servings Per Recipe: 1