Thanks Betsy for setting up Fried Family last summer!
This is my first entry on Fried Family, mostly because my brain has been fried these last months. I plan to post at least a couple times a month, in the future with pictures.
The subject is French Onion Soup--probably my favorite soup to order anywhere, especially in winter, simply because of the rich onion flavor, the crunchy crouton bread that soaks up the broth at the bottom of the crock, and the layer of melty cheese on top.
Bets--we thought this would be a big hastle. I agree it would be tricky for a crowd, but for two, in 4' ramekins, it was a cinch. The most time intensive part was waiting for the onions to soften into a gooey mess (Bitman says 30 minutes!), but otherwise it was pretty low maintence. I made my own croutons by sauting cubed bagette bread in olive oil until browned.
