3 hours ago, AlaMoi said:well, I used Julia's recipe.
sliced 3/16" (4.7625mm) thick.
took my time caramelizing the onion.
used (pre-stocked) dark roux to thicken a bit.
toasted bread and cheese on the casserole floor; toasted bread & cheese topping.
it all went according to plan, and bombed.
as some have pointed out, 100% beef stock turns out a very strong / overpowering soup.
DW did not care for the wine bit, and was particular put-off by the cognac.
if I do it again, I think I'll go with water and perhaps some ? seasonings - but no wine, no cognac.
I am sorry it bombed but I do not think it was necessarily the fault of the soup. By it’s very nature onion soup is not likely to be mild. It certainly is not to everyone’s taste. I think there are many soups that would be much more pleasing to DW.
