tag:blogger.com,1999:blog-32742682.post793547594579476755..comments2023-10-06T11:29:39.454-04:00Comments on Kitchen and Cocktails: All Over the PlaceJRoinNYChttp://www.blogger.com/profile/15332910044281877287noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-32742682.post-31692438772171117752007-02-07T17:10:00.000-05:002007-02-07T17:10:00.000-05:00Good note about the sugar...will try that next tim...Good note about the sugar...will try that next time.JRoinNYChttps://www.blogger.com/profile/15332910044281877287noreply@blogger.comtag:blogger.com,1999:blog-32742682.post-69157088259886497662007-02-04T11:37:00.000-05:002007-02-04T11:37:00.000-05:00I always use half chicken, half beef for FO soup, ...I always use half chicken, half beef for FO soup, and I prepare the onions by melting butter and cooking them, covered, for 15 minutes. Then I uncover them and add a teaspoon of sugar and cook uncovered for about 20 minutes. I add peppercorns, bay leaf and 1/2 cup of dry white wine to the broth, and brandy at the end. Munster or Gruyere are my favorite cheeses to use. I guess the only difference is the chicken stock and sugar.Anonymousnoreply@blogger.com