SOS request: We’ll always have Paris
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Merle S. Glick wrote to Culinary SOS looking for the recipe for Comme Ça’s version of the classic French onion soup -- it was a reminder of a memorable bowl had in Paris so many years ago.
Comme Ça graciously gave the recipe to Times Test Kitchen Manager Noelle Carter, who has adapted it for the home cook. Start with a generous amount of slowly caramelized onions, and gently simmer them in a broth brightened with a little sherry and hints of thyme and bay leaf. Serve each portion topped with a slice of crusty French toast — or two — hidden under a creamy layer of melted Gruyère.
Here you go, Merle! Hope this brings back some more happy memories....
-- Rene Lynch
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Photo credit: Kirk McKoy / Los Angeles Times
