Monday, October 24, 2022

Does beef stock cubes produce a layer of fat on refrigerated soups?

So I made french onion soup and refrigerated it and this morning there was a minor film of fat around the edges. I am wondering, if I'm not an idiot, if the generic stock cubes I used (beef oxo) caused this or if it was the butter in the initial stage of caramelizing the onions.

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