Ingredients
This past spring we made an amazing soup l’onion. It was from a recent New York Times Magazine (the original recipe dated to 1908 I think). It involved about 12 onions sweated
2 baguettes
some fancy Gruyère like cheese
and a simple tomato paste. The cheese is baked onto rounds of baguette and layered with the onions and the tomato paste inside of the pot then baked for a while. It was absolutely fantastic
crispy and creamy. It would be well worth it to find this recipe
I couldn’t find it in a quick interweeble search
but if i run across it i will send it to you.
Preparation
as above
