{"id":4268,"date":"2010-12-27T23:35:13","date_gmt":"2010-12-28T07:35:13","guid":{"rendered":"https:\/\/shescookin.com\/?p=4268"},"modified":"2018-10-28T13:41:54","modified_gmt":"2018-10-28T20:41:54","slug":"french-onion-soup","status":"publish","type":"post","link":"https:\/\/shescookin.com\/french-onion-soup\/","title":{"rendered":"French Onion Soup"},"content":{"rendered":"

\"French<\/a>
\nWith the Blizzard of 2010 back east and the torrential downpours we’ve had on the left coast, a soup for each day of the week is the perfect antidote for the chill of winter. I’ve been stirring up comforting, steamy bowls of chicken noodle, chili, minestrone, and Tuscan bean. Perfect for quick weekday dinners or casual entertaining; soups are economical, simple to make, and usually require only one pot and a little bit of chopping and stirring.<\/p>\n

Two blogs that I regularly read are the inspiration behind this French Onion Soup. First, I saw the recipe on An Edible Mosaic<\/strong><\/span><\/em> where Faith surprises and pleases her readers with “everyday fare with extraordinary flair” and, second, it was serendipity that I had a block of French Comt\u00e9 cheese and \u00a0David Lebovitz<\/strong><\/span><\/em>, cookbook author, professional baker of 35 years and rock star among food bloggers, recently wrote about his visits to the Comt\u00e9 <\/a>fruiti\u00e8res<\/a><\/em>, <\/em>where the cheese making begins, <\/em>and the\u00a0cave de affinages, <\/em>the cavernous cellars where the cheese ripens. David\u00a0combines a photo journalistic approach and wry humor to inform readers about his adventures eating and living as an American in Paris. Anyone with an interest in food, particularly, French food, would find his posts interesting and educational, but because I’m able to travel with The Don to Paris now and then, I often refer to David’s posts to guide me in my fledgling explorations.<\/p>\n

To make a long story short, I chose to use Comt\u00e9 instead of Gruy\u00e8re cheese to top the French Onion Soup – if you’re like me, the cheesy crunchy crouton is the best part! And, Comt\u00e9, also called Gruy\u00e8re de Comt\u00e9, is the richest and most popular cheese in France according to DK French Cheeses – <\/em>perfect!\u00a0\u00a0“When it is cut, it reveals a firm and supple p\u00e2te that melts in the mouth, leaving a sweet taste. The salt is strong but balanced and the flavour has a nutty tang.”<\/p>\n

\"Lightened-up<\/a><\/p>\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
French Onion Soup<\/div>\n\t\t
\n\t\tClassic French onion soup topped with a crusty baguette slice and France's favorite cheese takes the chill out of winter.<\/em>\t<\/div>\n\t
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\n\t\t\tServings<\/span>: 4<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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