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Slicing the onions did induce a few tears, but we soldiered on.   (Ed Note: Jill actually retired to the couch for half of the onion cutting). Since we only wanted four portions, we cut AB’s recipe in half.

We didn’t already own bowls or crocks suitable for the task of French Onion Soup making, so a trip was made earlier in the week to pick up these soufflé ramekins from Sur La Table.

This lovely half sheet pan is new as well.  Here’s our punched-out croutons ready for the broiler to get nice and toasty (one side only!)

Jill dutifully salts the onions between adding handfuls to the skillet.  We don’t own an electric skillet, so our 12″ non-stick would have to do the trick.  Around medium heat seemed to work on our stovetop.

The onions as they looked about 2/3rds through the total cooking time.  Did we also mention that the skillet is new?  Williams-Sonoma has a current exclusive on All Clad’s newest d5 line of pots and pans. A store representative told us it was the first change to All Clad’s stainless steel line in 40 years.

Here’s the soup in ladled into the ramekins.  At this point we realized a mistake we had made – we halved the recipe without adjusting any cooking times.  We believe that after the addition of the stock, cider, and consomme that we let the mixture reduce too much, resulting in not as much soup as we expected.

A few minutes later the soups emerge from the oven, their generous layer of Gruyere cheese nicely baked to a golden brown.

The soup was, in a word, delicious. It was, however, also a bit too thick and rich per the aforementioned over-reducing of the stock.  We look forward to making this again and correcting that error.  Furthermore, a comment made by Jill in reflection, “I think I’d want to use some mozzarella cheese also.  I kind of miss the stringy-ness.”  Ok Jill, next time we’ll add mozz.

See you next time and keep cooking!