his exact steps for French Onion Soup, for example, but you can use his discussion of how to slowly and thoroughly caramelize the onions to make some improvements in your own methods.posted by dnash at 10:48 AM on August 24, 2009 [4 favorites] What helps is understanding that great food works on all four tastes (salty, sweet, bitter, acidic), but that there is such a thing as texture and mouthfeel