Here is my recipe for another very popular French classic, soupe à l’oignon. The secret to making a good onion soup is to give the onions enough time to cook and almost caramelize in order for them to release their sugars and sweet flavor. I like to leave my onions to gently cook for at least 45 minutes. The addition of Armagnac adds a fine touch to the soup. It’s a great soup to serve during a chilly autumn day or a snowy winter afternoon, though I certainly wouldn’t turn it down in the middle of summer!
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