Now, I did alter this just a teeny bit by doing 1/4 cup each of butter and evoo, but the rest EXACTLY as written (with a Better-Thank-Bouillon sub for canned broth) and a heavy hand with the sherry =) Result = A-MA-ZING!!! PERFECT! Used a day old dried out French baguette from Panera, tossed in evoo s&p garlic, toasted 400d 8m, and that part was absolutely delectible... soaked up the broth and caught the melted cheese, all crunchy and soggy... mmm... Paired this with Panzanella Salad (to use up the rest of the baguette cubes) and a nice Pinot Grigio. Best dinner I've made in a bit... I cannot stress enough how a good quality oiled and TOASTED bread can take this to ethereal places. You can't rush this one either, but give it an hour or so of your life and you will be quite pleased with yourself, as I am. Made the full recipe and it is 4 generous entree sized servings (using 3 lg Walla Walla onoins).
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Now, I did alter this just a teeny bit by doing 1/4 cup each of butter and evoo, but the rest...