It seems like basic stock or broth has always been the go-to way to add hearty flavor to things like soup, risotto and mashed potatoes. (Have you seen this fresh-looking garden risotto? Love it!) But ...
I have adored French onion soup my entire life — the gooey cheese, the spongy stock-soaked bread, the hearty beefy onions. If it’s on the menu, I’m ordering it. I’ve sampled hundreds of versions, from ...