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Weekly Alibi
 Jan 10 - 16, 2008 

Bite

By Alex Brown and Evan George

There are few perceivable pillars of French cooking that are as widely and voraciously loved as scalding-hot onion soup cloaked in a blistering layer of melted Gruyère. Like many of the epic French dishes that canonize the cuisine of rural folk, vegetarians usually remain wholly uninvited. How does one mitigate that beef stock in every single recipe of the gooiest of soups, French onion?

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