Mm. Interesting. I've done my own French onion soup before, and the recipe I used included sugar -- a bit to help caramelization on the onions, a bit more to tweak the flavor after it's reached the "soup" stage. I think I like this better.
I also wasn't expecting a blend of cheeses for the topping. I usually do straight mozzarella or gruyere. This makes me want to experiment, especially with manchego cheese, which Peg and I just got a taste for in the last six months or so.
Oh, and on a mostly unrelated (except insofar as it involves cooking) we finally got ourselves a Kitchenaid standing mixer as our Christmas gift to ourselves. (We've been making do with a traditional hand-mixer and a stick-style mixer up until now.) We still need to unpack it, though, as it still doesn't have a proper place to live in the kitchen, but after all the cookies we made over the past holiday season, we decided it was time we had one.
I also wasn't expecting a blend of cheeses for the topping. I usually do straight mozzarella or gruyere. This makes me want to experiment, especially with manchego cheese, which Peg and I just got a taste for in the last six months or so.
Oh, and on a mostly unrelated (except insofar as it involves cooking) we finally got ourselves a Kitchenaid standing mixer as our Christmas gift to ourselves. (We've been making do with a traditional hand-mixer and a stick-style mixer up until now.) We still need to unpack it, though, as it still doesn't have a proper place to live in the kitchen, but after all the cookies we made over the past holiday season, we decided it was time we had one.
-- Bob
I have been Roland, Beowulf, Achilles, Gilgamesh, Clark Kent, Mary Sue, DJ Croft, Skysaber. I have been
called a hundred names and will be called a thousand more before the sun grows dim and cold....
I have been Roland, Beowulf, Achilles, Gilgamesh, Clark Kent, Mary Sue, DJ Croft, Skysaber. I have been
called a hundred names and will be called a thousand more before the sun grows dim and cold....