January 2009

From: French Kiss

Lisa Shames
Chicago Social

Mike Cisternino of Tavern at the Park offers tips on preparing the tastiest french oinon soup.

......"It can take up to 30 minutes, but the slow carmelization of the onions is what chef de cuisine Mike Cisternino credits for making his version of this soup so flavorful. That and a broth that starts with roasted beef and veal bones and ends with a slice of stale bread-fresh bread gets soggy, he says-topped with Swiss and Gruyere cheeses."......

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