Quote:
Originally posted by pkestes
I can NOT get my cheese to melt ever so delicately over the bowls like you get in the restaurant! I've tried and tried different methods using those little crocks and placing them under the broiler, but it just melts into the soup anyway, so I don't bother! Maybe I need to use more bread!!!  |
This is
exactly what you need to do. The highest point of the bread should be in the middle of the crock, and it should be supporting the
slice of cheese which also hangs a little bit over the sides of the crock, shredded won't work, so the top of the bread needs to be pretty much level with the top of the crock.
I make my French Onion Soup with homemade beef stock. A splash of dry sherry gives it the flavor I want in the broth, without a lot of the sodium I find in the canned broths.