One of the best reasons to make your own basic brown stock is that it means French onion soup from scratch is within easy reach. (You can also make the soup with white beef stock, page 42.) Like many other bistro classics, French onion soup has humble origins as a staple of thrifty households, where a pot of stock—itself born of frugality—was the foundation for many family meals. Even those with limited resources could make soupe a l’oignon since it calls for little else: pounds of inexpensive and readily available onions, a crusty baguette (providing a way to use up day-old bread), and a chunk of sharp Gruyère cheese, grated to turn a little into a lot. Because there are so few components, each one is enhanced in some way to contribute to the final dish. The homemade stock provides both color and robust taste, as well as ensuring a silky consistency. Caramelizing the onions gives them a wonderful sweetness (and more dark brown color). Toasted bread adds a textural note, while gratinéed cheese introduces another pleasing component. Similar to the burnt-sugar shell atop crème brûlée, the molten, golden crown invites tucking into with a spoon. This recipe can be halved, but since the soup freezes well, it is worth making the full amount.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.