This week’s recipe left me a little underwhelmed. I’m not sure if it was the recipe itself, or if it was the fact that I was making soup when it was eighty degrees outside! I’ve always thought that french onion soup had a beef based broth. Dorie’s recipe used chicken stock and so it was a little lighter. I cooked the onions for a full hour, but they still weren’t as caramelized as I would have liked.
I didn’t put the soup itself under the broiler, but I put the bread under the broiler and then I added the cheese and browned it. Am I the only one who gets a little nervous around the broiler? As for other changes, I didn’t have any wine or cognac so I used Martinelli’s. I can’t imagine that the wine is what made all the difference here. I don’t think I’ll be making this one again …. unless of course I read some amazing reviews by Dorie’s other followers!
*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.