One of my goals to complete before I turn 28 next year is to cook something new from each month's Bon Appétit magazine. October's recipe is coming a bit late - I just made it tonight. And I didn't take photos, but I wanted to write up a post before I forgot I even made it. I have lots of leftovers, so perhaps I'll take pictures when I make up a bowl for lunch tomorrow.
The Recipe: French Onion Soup with Comté (except I made it with Gruyère instead of Comté) (page 112)
The Verdict: Delicious! I found it a teensy bit sweet (I'm thinking from the wine I used - Black Cellar, Blend 11, Pinot Grizio Chardonnay - and possibly from the mix of onions I had on hand: 3 large white, 1 extra large Spanish and 2 medium yellow onions) but Pat thought it was perfect. He even said a few times how much he liked it - a rarity for Pat (who typically doesn't care much about food)!
The Alterations: I stuck really close to the recipe for this one. Of the ingredients with two options, I went with butter (over duck fat), white wine (probably not dry enough, over dry vermouth) and Gruyère (over Comté). I ended up grabbing fresh cilantro instead of parsley at the grocery store today (arg!), so I didn't add that in with the broth (well I did and then noticed it didn't smell right... so I pulled most of it out... thankfully the recipe called for adding the sprigs in whole and removing later!) - I sprinkled in some dried chervil instead.
All in all - success! Definitely a recipe I'll try again and those leftovers will certainly not be going down the drain!
The Recipe: French Onion Soup with Comté (except I made it with Gruyère instead of Comté) (page 112)
The Verdict: Delicious! I found it a teensy bit sweet (I'm thinking from the wine I used - Black Cellar, Blend 11, Pinot Grizio Chardonnay - and possibly from the mix of onions I had on hand: 3 large white, 1 extra large Spanish and 2 medium yellow onions) but Pat thought it was perfect. He even said a few times how much he liked it - a rarity for Pat (who typically doesn't care much about food)!
The Alterations: I stuck really close to the recipe for this one. Of the ingredients with two options, I went with butter (over duck fat), white wine (probably not dry enough, over dry vermouth) and Gruyère (over Comté). I ended up grabbing fresh cilantro instead of parsley at the grocery store today (arg!), so I didn't add that in with the broth (well I did and then noticed it didn't smell right... so I pulled most of it out... thankfully the recipe called for adding the sprigs in whole and removing later!) - I sprinkled in some dried chervil instead.
All in all - success! Definitely a recipe I'll try again and those leftovers will certainly not be going down the drain!
Sounds delicious! I love onion soup, but haven't had it in ages
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