Recently, I made a big pot of stock (or bone broth as it’s more fashionably known these days) using a chicken carcass, carrots, celery, onions and cider vinegar.
I wanted a recipe that would make the most of the flavour of the stock – or one where the stock was the star – so I opted for French onion soup sans croutons.
The internet abounds with recipes for stock or bone broth and you could also make this soup with stock made from beef bones, which is the more traditional version of French onion soup. The internet also abounds with people waxing lyrical on the many health benefits of stock – from better skin, to alleviated joint and gut pain, shinier hair and boosted immunity. Who knows? Continue reading “French Onion Soup”