This is one of the first things I learned to cook in culinary school. It’s a simple, rustic soup full of basic cooking techniques. You’ll practice knife skills by slicing the onions and perfect your caramelization as you brown them. There’s the nuances of deglazing, knowing when to do it and when it’s time → Hungry for more?
What is it that makes restaurant soups and stews so much more flavorful than those you make at home? It’s probably a bouquet garni. (It could also be the professionally-trained chefs and top quality ingredients, but for the purpose of this post we’re gonna go with the bouquet garni.) A bouquet garni is a sachet → Hungry for more?