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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?  3 comments  Recipes, Second Helpings  baguette, bouquet garni, caramelize onions, caramelized onions, chef danielle, chef danielle turner, chicken stock, cooking clarified, deglaze, deglaze with white wine, french onion soup, garlic, gruyere cheese, onion soup, shredded gruyere, thinly sliced onions, white wine 
Deglazing is not as difficult as it sounds and no, it doesn’t involve hardwood floors. Deglazing means adding a liquid to a pan and using a wooden spoon or a plastic or silicone spatula to scrape up any browned bits of food stuck to the bottom. As you’re cooking, especially if you’re sautéing, it’s inevitable → Hungry for more? |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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