Hey Jane, good question. I think vegetable would be best. If you are using store-bought, I would do half vegetable stock and half water, which would also be my recommendation if you use store-bought chicken stock. The onions are where most of the flavor is coming from so substitutions like this won’t be a problem.
Writing from far away, from Paris, neighbourhood close to the bio-market at blvd Raspail and two guys selling potatoes pancakes with cheese!. It is a pity that you do not write more often, as I like what you do.
As regards fried sage, I am not a great fun of it, as it becomes a bit bitter for me. Otherwise, the soup is great.
Can you really feel the taste of the Sherry vinegar in the soup?
Sorry for mistakes, I am not a native speaker nor a translator :)
Hello Magdalena! I know that market and those potato pancakes well, they are amazing. The sherry vinegar adds a nice brightness to the soup and complements the sweet caramel flavor of the onions. Thanks for writing!
Yes! Maybe! Worth a try for sure, not sure it the creaminess of the soup needs more creaminess but in terms of flavor it might be nice. I would still do a shot of sherry vinegar. Will try next time. (which will likely be this weekend)
As a loyal reader of yours I get such joy out of seeing the things we have in common! I actually made that whole menu having just received my Farm Fresh to You box of organic produce so I could use lemons, kale, onions, potatoes, and chard. The soup was so flipping good we were all so surprised. It was the hit of the menu. We decided what made it so good was using chicken stock rather than beef (a first for me with onion soup-why such a revation? Who knows.) and blending the soup. And I, for one, can’t skip that brown butter. I’d make it if I were standing alone in my kitchen eating the soup from a cup. :-)
It’s interesting to me that you needed more time to caramelize the onions. I find that that’s ALWAYS a problem for me, even when I’m using a highly-tested recipe like something from Cook’s Illustrated. It always makes me avoid ’em.
onion soup is such a wonderful pleasure! i confess i wish you remembered the name of that restaurant….i am heading to italy for 5 weeks in late spring and plan on eating my way through the country. maybe i’ll get lucky enough to stumble upon it!
We have a product in Australia called Massel stock cubes. They are a non animal derived Chicken/Beef & Vegetable (duh!) stock cube. They are fantasic I have used them since I worked in a Vego Cafe in the 90’s and they would be perfect for this and any other soup/stew
Tim -So glad to see that you liked our recipe! We added a link to your post from the recipe on our site so that our readers can see your version and your insights. Hope that’s ok with you. Thanks again! -Emily, BA Web Editor