Comments on: French Onion Soup with Homemade Beef Stock

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Wed, 26 Feb 2014 14:12:19 +0000

Wendy, thank you so much for commenting. I do hope you’ll try this recipe. This soup is just fantastic and one of our very favorites. I showed the post to Mr. Saucy and he commented how much he loves it and how much he’d like more! *wink* P~

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Wed, 26 Feb 2014 14:11:14 +0000

You can get decent stock from just the bones, but the roasting of the bones makes for extraordinary stock. Really, it’s unbelievable how dark and rich it becomes. And thanks about the explanation of caramelized onions. I realized when a friend commented that she would make some of my dishes but she had no idea what “caramelized” meant that I needed to be specific about how to do it. And nothing ruins a dish quicker than burned “caramelized” onions. P~

By: Wendy Williams

Wendy Williams — Tue, 25 Feb 2014 23:30:46 +0000

I absolutely love French Onion soup and I can’t wait to try you recipe, thank you so much for sharing!

By: addie | culicurious

addie | culicurious — Tue, 25 Feb 2014 23:27:15 +0000

Wow, this really IS from scratch. I love how you’ve made your own stock with beef bones. And the caramelization explanation for the onions is fantastic. Thanks