Just made a small batch of French onion soup, using the Cooks Illustrated "bake the onions in a Dutch oven for a couple of hours first" method. Last time I tried it the onions were too brown by the time the oven phase was over. This time, as I was only doing a batch with 4 or 5 onions I halved the cooking times -- half an hour in a 400°F oven, stir and scrape pot, then another 45 minutes in the oven with the lid ajar, then put on stovetop on medium heat. Deglaze pot first with small amounts of beef broth, add spices, add rest of broth, simmer, done.
Also made liver and bacon as the main course tonight.
Also made liver and bacon as the main course tonight.