Classic French Onion Soup is incredibly aromatic and flavorful. Chef Jacky Robert explains why it's worth it to slowly caramelize the onions. After all, they're the meat of the dish, so to speak, in an otherwise vegetarian-friendly soup.
Master Chef Jacky Robert, chef/owner of Petit Robert Bistro, has been cooking since age 16. A classically trained veteran of the culinary world, Jacky made his way from Paris, to San Francisco, to Boston where he now presides over three Petit Robert Bistro locations. His classic and well-executed techniques, beautiful presentations, exuberant personality and the philosophy that "food is the best approach to life," make him a legend among seasoned chefs and a mentor to those eager to emulate him.
It doesn't matter if you use 20 lbs of onions or 5 lbs, the cooking time will still be 2 hrs to slowly and perfectly caramelize the onions.
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Jacky is a legend in Boston. I could bathe in that soup! (Feb 14, 2009 1:33:16 PM)