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French Onion Soup—Bless the French for This One

Cooks' Note

Use either homemade beef broth (see page 28) or canned for this soup. Be sure to cook the onions until they are golden brown and slightly caramelized to bring out their natural sweetness; the addition of balsamic vinegar boosts the sweetness even more. If your market doesn’t carry whole-wheat croutons, make your own by toasting 2 slices of stone-ground whole-wheat bread, trimming off the crusts, and cutting into the desired size croutons.

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