We love this soup, we have made it before á la Julia Child. It was one of the first thing I made from her classic book.
David uses chicken stock not beef stock and it is just as good. I did not follow his recipe to the letter. I did not use balsamic vinegar. I used cognac. It takes such a long time to caramelize the onion that I did not take any chances. I know I love cognac. The last time I made this soup from Julia’s book I only had some crappy sugar and it burnt I almost cried. It ruined everything. This time around the onion was a bit on the light side, I was so stressed it would burn so I kept the heat too low. Well live and learn.
MJ in the kitchen 
The balsamic really does help with the caramelisation! No matter – this looks great!
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Looks great! Not a favorite with me, but I was pleased with the look of the results.
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Looks wonderful! It sure was tasty, wasn’t it? I don’t blame you for being worried. With a recipe that takes this long to cook down, I’d feel like crying too if I’d done something to mess it up!
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I’m glad that it worked out perfectly this time. It must have been frustrated the time it almost burned. I agree that this was quite delicious!
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I say, whatever works and whatever you are comfortable with doing. That said, I do think the balsamic is a good call. But then, I haven’t made this yet. Looking forward to trying it.
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