Spent today enjoying the smells of onions slow-cooking in the oven for French Onion Soup. We wondered if it would turn out ok, since all we have to cook it in is a cast-iron dutch oven (all the Cooks Illustrated videos & photos show it cooking in Le Crueset). After 2.5 hours of oven time, and an hour on the stove top, survey says....
A bowl of this soup would satisfy our requirement for iron for the rest of our lives!
Aack. Guess it's time to bite the bullet and look into a piece fabulous Le Crueset cookware. Can't buy it at the hardware store like good ol' Lodge, and it's about seven times the price. But our soup will be edible!
Oh, well. At least there's leftover buttercream in the fridge.
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