布小熊

It just happened that I made some last night. I got the recipe from "The Culinary Institute of America’s" "Book of Soups". It was partly finished and I will heat it up and do the baking part tonight for dinner. I will let you know if it's good.

I half the recipe and instead of using home made beef stock, I used a carton of beef stock (reduced sodium version). Used brandy to deglace and added thyme, parsley stems and bay leave. But I cheap out and will only use mozzerella instead of the suggested Gruyere for my first try.
If it's good, next time I will do my own beef stock...etc

布小熊

The onion turns out pretty good. well except I should NOT have go cheap on the cheese...
That should be the tasty part but.. with low quality cheese... I will never go cheap again....
btw I got that book from the library. hee hee