Recipe 102 from The Smitten Kitchen Cookbook by Deb Perelman
This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on pages 297-298 or on the following sites:
Onward! We’re so very close to being finished and this is a delicious one to be passing on to you dear viewers!
These flavors for the toasts are delicious to anyone who loves French Onion Soup! These make your appetizer table the tastiest! But we ate them for dinner with a salad which made for a happy family!
The recipe ingredients are mostly going to be in your pantry but it’s possible you may need to go pick up a baguette and some vermouth! We had leftover from when I made the mussels but generally that’s not something I would have on ✋
I used my White Large Round Stone which worked beautifully for both cooking and serving with it’s handles. I love my Pampered Chef Stoneware!
The carmelized onions are the most time consuming part of the recipe but when they are done you’ll be finished in no time. If you needed to put them together quickly I would make sure the onions get done before your meal and then assemble and melt the gruyere right before your event.
If you don’t like gruyere or want to save money then pick a different cheese. I think Swiss, Munster or Monterey Jack would work in a pinch!
I hope these make it on your next BBQ or party table or your fun eats while in quarantine table because if we can’t go to parties then keep eating fun!
