Tag Archives: French Onion Soup,

Semester 2 – Stocks, Sauces & Soups. French Onion Soup.

 In week two of this lesson block the tasks included making, Brown Chicken Stock, Cream of Chicken Breast Soup, French Onion Soup, in which we used the frozen Brown Beef Stock made in lesson one, and Demi Glace, which required … Continue reading

Posted in Commercial Cookery, Cooking at Home, Culinary School, Recipes | Tagged | 4 Comments