Despite what restaurants would have you think, onion soup is all about the incredible amount of flavor you can coax from onions and well-made stock—not about toast piled with gooey cheese. Though beef stock is often the base, I prefer a deep, rich vegetable stock with a few dried mushrooms added to the pot.
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We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.