In article >,
Christine Dabney > wrote:

> In other words, don't cook it down at all. Just use it as is when you
> make your onion soup. It will liquify just fine..and be just as your
> other stock when it is hot. Only with more body and flavor.

Nice!! I think I'll have to do this sooner than I was planning. I was
figuring to freeze it for a while.

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May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina