xtsho
Well-Known Member
nice! the caramelizing is a PITA i think. takes a really long time. but so worth it in the final product.
did you float a little cognac or sherry on top?
No but I have a bottle of Remy Martin Louis XIII Cognac but it's not opened and I wasn't going to open it for a bowl of onion soup. It's worth over $3000.