It's fair to say that we are a little obsessed with French Onion Soup at the moment. We had a great one (omittidely steaming hot) at the Station Hotel in Footscray, the recent dinner party and previous home made batches. So time again to test a new recipe French Onion Soup from Mastering the Art of French Cooking, Volume 1. This was made in our large Le Creuset as we needed to travel with this batch.
|Underestimated how much bread was required for the Le Creuset for the bulk cook.|
Verdict: Delicious, I could eat this all day. I prefer the onions sliced a little thicker, but now we are getting nit picky.
Would we make this again?: It's a time consuming one, but so worth it. nothing like if you have a couple of hours free on a cold Sunday afternoon.