I love this recipe! I used large thick pieces of buttered, toasted French bread, and Antonio Gelisi white wine. My bread stole all the broth and I was left with a huge soaked piece of bread, which some would love, but next time I will use a smaller piece, or serve it on the side. I pureed about half of the onions before adding the broth, just to thicken, and to hide the evidence from my grandkids, lol. I added too much broth, so I boiled it down, added some onion powder and lots of pepper. I melted provolone on top of the French bread and soup, like a restaurant I went to years ago. The provolone was a bit of a fight though. Will try the swiss and smoked gruyere like another rater. This recipe is superb, and so simple!
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I love this recipe! I used large thick pieces of buttered, toasted French bread, and Antonio...