I have made this over two dozen times and it is great, but I have a few tweaks. First, use 5 tbsp of butter rather than 4. Next, use 3 full cups of water. Next, use a full cup of red wine. Finally, use French bread rather than a baguette and cut your slices thick so that the cheese does not dip into the soup. I also find that 10 minutes for the cheese to melt is way too long. By that time the cheese has been bubbling for a few minutes already. 5-8 minutes is a better amount of time, depending on how bubbly you want your cheese. As a side note, French bread is much better than Italian bread because French bread is drier, which is good for this. I also slice a few thinner pieces of bread for dipping. Great recipe.
Was this review helpful?
2 users found this review helpful
I have made this over two dozen times and it is great, but I have a few tweaks. First, use 5...