Oh, yum! I love cheese topped onion soup and was super excited to make my own! Everything started good, I used my handheld mandolin to make short work of the onions and everything went into my dutch oven and sweated away....and away.....and away. After a hour and half, the beautiful onions were still white, so even though Dorie said not to, I upped the heat (had to have dinner sometime!). About 45 minutes later, the onions were done and everything else went into the pot. The soup turned out amazing! I used some left over White Loaf bread (from TwD:BwJ) that I had in the freezer and topped it with Gruyere. We don't have any oven proof single serving bowls, so the soup went into a larger bowl. Both my husband and I loved the soup, it was hot and kinda sweet and the bread and cheese just made it! Definitely a do over, but next time I will start the onions a little earlier!
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| All ready to be chopped! |
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| Wow, that is a lot of onions! |
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| Bowl full of goodness |
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| Ready to eat! |
Alright, now onto trying to frost a birthday cake!
I have used the single bowl technique before - the trick is reminding your self that big bowl has to be shared :-)
ReplyDeleteI agree, the onions have to be started earlier and I think cooked at a little higher heat.
ReplyDeleteMine took 1-1/2 hours. But the end result was worth it, hubby enjoyed every bit.
This is definitely a repeat recipe.
none of us were prepared for the amount of time the onions took!! we used little 2oz ramekins since we had a full dinner with the soup and it was perfect!!
ReplyDeleteAlice @ http://acookingmizer.wordpress.com
I'm amazed at how long the onions took everyone. Have definitely made a note for when I try this to leave extra time! Sounds like a keeper :)
ReplyDelete