Comments on: classic french onion soup http://gimmesomeoven.com/classic-french-onion-soup/ Mon, 21 May 2012 12:55:39 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Linda http://gimmesomeoven.com/classic-french-onion-soup/comment-page-1/#comment-281 Linda Mon, 12 Oct 2009 06:22:02 +0000 http://www.gimmesomeoven.com/?p=1437#comment-281 I always toast my "croutons" (slices of french bread) in the oven broiler. I put some butter on them and sprinkle parmesan chees on. Brown on both sides, then add to the soup, put cheese over and brown again. So delicious. How would you go about roasting onions? (what temp, do you stir frequently or leave them alone? add butter or or oil to them?) I always toast my “croutons” (slices of french bread) in the oven broiler. I put some butter on them and sprinkle parmesan chees on. Brown on both sides, then add to the soup, put cheese over and brown again. So delicious.

How would you go about roasting onions? (what temp, do you stir frequently or leave them alone? add butter or or oil to them?)

]]> By: Mary http://gimmesomeoven.com/classic-french-onion-soup/comment-page-1/#comment-220 Mary Fri, 02 Oct 2009 10:31:09 +0000 http://www.gimmesomeoven.com/?p=1437#comment-220 my mom always says to use 1/2 swiss and 1/2 parmesan. The swiss melts better but the parmesan browns better. :) my mom always says to use 1/2 swiss and 1/2 parmesan. The swiss melts better but the parmesan browns better. :)

]]>