How do you deal with the bread? Every time I have pop the bread in the soup and then broiled the cheese on top, the bread got soggy. I even toasted the heck out of it and it still got soggy!
To be honest I love that the bread absorbs the broth, it makes it extra yummy & the bread becomes almost meaty. I especially like it as it mixes w/ the onions, be still my tastebuds! I truly don’t see how the bread would not get soggy, but if there’s a trick someone here will know it.
I did not help you Cottonball, sorry.
I do the bread on the side not in the soup.
I toast the bread sprinkled with lots of shredded Gruyere cheese separately on a baking sheet then float it on the soup. That’s the way my grandmother made it. She got the recipe from a cookbook she received for a wedding present in 1930.
Browning only occurs on the cheese side but the bottom dries a bit so it doesn’t immediately turn into mush in the soup.
I toast the bread sprinkled with lots of shredded Gruyere cheese separately on a baking sheet then float it on the soup. That’s the way my grandmother made it. She got the recipe from a cookbook she received for a wedding present in 1930.
Browning only occurs on the cheese side but the bottom dries a bit so it doesn’t immediately turn into mush in the soup.