Disclaimer: I'm probably biased, since I tried this in an attempt to replicate my mother's never-written down recipe. I had never used thyme before, but I'd say you could cut it down by half. Do NOT rush the onions when sauteing, and make your slices as uniform as possible. Removing the hearts is also wise. I imagine that caramelizing the onions could make for interesting flavor, but I enjoy the texture of non-browned ones and have always made it that way. Toast the bread, you'll be so glad you did. I often use regular good sliced wheat bread, crusts cut off. I like white pepper and my mom has dashed Worcestershire at times. I've skipped the sherry, but it really is worth getting.

Reviewed On: Dec. 22, 2009

After a bit past a half-hour, mine still weren't "springing back gently" but they hardened after I let them sit for a bit. This could be a product of my oven, just saying. Also, make sure to mix it together well - Put on a glove and go to town with your hand. It's still firm for a batter, but I think people might have gotten dry results from not mixing properly.

Reviewed On: Jul. 17, 2007

Ugly but delicious! I would give it 5 stars if I were rating it based on the additions of the best-rated reviewer (cumin, cayenne, garlic, cajun seasoning), but I think it still merits 4 as-is, and I hope the rating is good enough to get people to look! Sauteed onions and mushrooms are great, think I'll try adding some celery to make it taste a little lighter. I've made it at least a dozen times, always tweaking the spices, never disappointed!

Reviewed On: Jul. 8, 2007