This has potential, but it needs a whole lot of work. I had to roast them for about 45 minutes, and they were still a bit crunchier than we would've liked. The bouillon cube barely gave off any flavour, and was still sitting there whole when I opened the onion. Really the only flavour other than on the innermost layer was butter, salt and pepper. Next time I'll either grind the cubes to powder or use powdered bouillon, and instead of coring the onions I'll just halve them and sprinkle with seasonings (adding some garlic) before adding the butter and putting them back together. This is a good starting point, but it tastes nothing like French onion soup, and doesn't really work as written.
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This has potential, but it needs a whole lot of work. I had to roast them for about 45...