This is now one of your favorite recipes.
Ready in 1 hour 20 mins
To quarter julienne: Slice onion once lengthwise. Place cut side down and slice lengthwise again. Turn and make 1/4 inch slices across the onion to produce thin, quarter round pieces.Tip
The onions take a long time to cook down, and this is the secret to any good French onion soup. They are not done until they are almost black. Dont add any extra water or oil to the onions while they are cooking...they will release plenty of moisture on their own. Check out the link to my website for photos.