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January 18, dinner. I made French Onion soup. As long as you have four hours warning, it's easy to do. An hour in the oven covered, 2 hours in the oven uncovered, and an hour on the stove, deglazed 4 times with water and once with vermouth. Then simmer with chicken stock, beef stock, and water, with some thyme and bay leaf. Serve with toasted baguette and a MODERATE amount of cheese melted on top.