And mini cocottes.
I would call them mini casseroles
but I just GTS and it seems
part of what makes a
are it's two handles.
I love all things
as well as all thing
as well as all things
so what a perfect combination.
And here is my inaugural
French onion soup.
The cocottes came with a cookbook
so I took their recipe,
and came up with this.
It was great!
Here's what I did;
I sliced up A LOT
of onions and then sautéed them in
4 tablespoons of butter for 35 minutes,
not a minute less!
All the flavor gets developed here so you just can't
skimp on the time.
The I added some dried thyme leaves,
a splash of red wine,
a couple of dashes of worcestershire sauce
and enough beef stock
to bring it to a nice consistency
and then simmered it a bit to reduce down.
I transferred it into the cocottes
with a toasted baguette slice
and grated swiss cheese on top
and put them under the broiler to brown up.