In case we haven’t announced it loudly enough yet, it’s French onion soup season! It’s a dish we at Food Republic have a particular affinity for, what with the cheese and caramelized onions, and you should be making it on a regular basis. Except, there’s a step that requires a broiler. In some ovens, it’s the super-hot flaming or glowing-orange electric metal thing above the top rack — while in some it’s the drawer underneath the oven where you store various kitchen equipment.
Please remove that stuff before preheating the broiler, then fill the following kinds of bowls with soup, a toasted thick baguette slice and as much Gruyère as you can pile on, so the high heat from the broiler doesn’t shatter them:
- Flameware (yup, that’s a thing)
And keep in mind that the heat may melt or warp pottery glaze, so even though Grandma’s hand-painted bowls look sturdy and fall under the list of approved materials, don’t risk it. Buy plain sturdy, cheap-o soup crocks and your Instagram may look as good as ours.
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