Edited to add... I really, really am off this month! I just realized this is the selection for TOMORROW, not last Friday. So sorry for posting early, NOT late and I think I'll just go back to bed now...groan.
Yes, I am (very) late posting for French Fridays with Dorie again. I did actually make this last Friday though ;)
This post is actually a test of the 'Whether or not Heather can talk about food yet Broadcasting System'. We've had a nasty, horrible germ spreading through our home the past week. My lucky husband has been the only one spared (knock on wood), even though he has had a bad cold... when it rains it pours!
I can't wait to make this soup again once everyone is healthy. First off, because I will make it with the listed ingredients... I didn't have any wine or brandy and also used a so-so grocery store Swiss, I think it deserved better Secondly, so I can make three bowls at once. I wanted the traditional French onion soup bowl and my local thrift store always has tons of them, except the week that I decide to make French onion soup - all they had was the sad little one in my photo. On Saturday though, I went and they were full of them (of course) so I bought two more traditional ones.
I really enjoyed this soup, even though it took almost 2 hours for my onions to fully caramelize. I might do the overnight slow cooker method for this step next time. Other than that, it is easy peasy and oh so cheesy (hey, my rhymer is working, I must feel better than I realize).
It's going to take me a few days to get some recipes on the go, I still think it will be a day or two before I want to spend too long in the kitchen... but now that I see that I can at least talk about food, I can use this time to browse my favourite blogs and Foodgawker and get some inspiration. I know one thing, I need to start freezing some meals for times like these!
As nice as the weather has been here this February, I am pretty much ready for it to mess off... here's hoping March will be a much healthier month.
We don't post Dorie's recipes on our blog posts, but we do encourage you to buy your own copy and cook your way through it with us.