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French Onion Soup | Basics with Babish

French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you’ve got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.

Music: “Murmuration” by Blue Wednesday

Shopping List:

3lb bag Spanish onions

48 ounces high-quality beef broth

Fresh parsley

Fresh thyme

Fresh garlic

Black peppercorns

Cloves (optional)

Parmesan cheese rind (optional)

Olive oil

Dry sherry

Day-old baguette

Kosher Salt

Gruyere cheese


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This dish is great for dinner, lunch or even just a snack!

When ready to eat, slice the dish into eight pieces and serve with mustard and ketchup for dipping. When it comes to fun and easy recipes this dish can’t be beat!


  • 1 package Pillsbury pizza dough
  • 8 hot dogs
  • 1 tablespoon butter, melted
  • Coarse salt
  • Ketchup or mustard for serving

Preheat oven to 375°F. Roll out Pillsbury dough on a lightly floured surface into a long rectangle at least 14 inches long and 8-10 inches wide. Use a sharp knife to cut the dough into seven long strips.

Transfer the strips to a baking sheet that has been lightly oiled. Fold back every other strip. Place a hot dog on the flat strips, then place the folded strips back over the hot dog, starting a weave pattern. Next, fold back the other strips over the hot dog and place a second hot dog down. Continue to weave all eight dogs into the bread in this fashion.

When all the hot dogs are woven into the dough, trim off any extra dough from the edges and try to space out the dough evenly over each dog. Then brush with melted butter and sprinkle with coarse salt to give the bread a pretzel taste.

Bake the weave at 375°F for 25 minutes until it’s perfectly browned.

Let the weave cool for 5 minutes and then chop it into eight squares. Serve with ketchup and/or mustard.


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1 part pure beeswax

3 parts high smoke point cooking oil (mixing 2 different oils is recommended)

eg: 25g beeswax

75g cooking oil


Combine the wax and oils in a small can set in barely simmering water.

Swirl the oils / wax as they melt to combine. Pour into a silicone or paper mold to cool.

Cupcake / muffin papers work great for this.

To season a pan:

Preheat pan in an oven set to 220ºF.

Remove pan and turn up heat to 475ºF.

Melt a small amount of the beeswax puck into /onto the pan.

Using a cloth, coat the entire pan inside and out.

Move to a dry part of the cloth and wipe off all of the wax / oil.

Wipe off all of the wax / oil. Wipe off all of the wax / oil.

Wipe off all of the wax / oil.

Place pan back in the oven, and leave at 475ºF for 2 hours.

Turn off the oven and allow pan to cool inside oven.


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