Friday, February 24, 2012

French Fridays: Cheese-Topped Onion Soup

This took forever to make.

The recipe said to cook the onions on low and to get them to a deep caramel brown. 2 hours later, I was turning the heat up and getting them to a caramelish hue. 

This was good, but I know that we won't finish the leftovers and for me that's the telltale sign that I shouldn't make it again.