Soupe a L’oignon

I have done this soup a couple of times and always enjoy the result. It’s quite unlike any French Onion Soup I have come across in either North America or France but it is quite delightful and unique. Generally, I find French onion soups to have large chunks of onion, but in this one the onion is minced, essentially liquifying the onions and making the soup more of a broth. The white wine paired with the bacon fat is a delicious combination that just dances across the taste buds. Personally, I find that bacon fat is better used fresh. For some reason whenever I try to store it, it always tastes stale. I would also caution not to use too much of the bacon fat in the recipe or it could over power the soup and make it also a little oily to the palette. Success.

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