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Preheat the oven to 350°. In a medium saucepan, combine the Sauternes, sugar, cinnamon stick, caraway, a pinch of salt and 2 3/4 cups of water.
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Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
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Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Home-made French onion soup. Recipes for onion soup vary greatly. Gently cooking sliced onions in butter or oil until softened and golden is the norm, but cooks differ about the cooking liquid. Beef stock is the most popular, [n 3] but some cooks specify chicken or veal stock or plain water.
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Shkedei marak (Hebrew: שקדי מרק, lit. 'soup almonds'), known as mandlakh (Yiddish: מאַנדלאַך or מאַנדלעך, lit. 'little almonds') in Yiddish, or as "soup mandels" or "soup nuts" in the United States, [1] [2] is an Israeli food product consisting of crisp mini crouton used as a soup accompaniment. [3]