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French Onion Soup, the Scorched Way Recipe on Food52

Food52 - by: Nicholas Day

Very lightly adapted from Chad Robertson's brilliant recipe in Tartine Bread. He throws in a tablespoon of duck fat in place of half the butter; if you have it, do it. Also, about the bread: The richness here would pair well with a whole wheat rustic bread, if you have a decent version around. …

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