I just might try it!

Yeah! I'm going to make it tonight!!

Erika, I copied the recipe for the soup and I am definitely making it! Sounds really yummy. xoxo

So I made it tonight and I love it! I was just going to taste it and basically ate a whole serving right out of the pan. And I'll probably have a little more when Rob gets home. It is really a panade, like the zuni panade I have made many times. A perfect winter dish!

A few things to keep in mind: The recipe makes a lot; it is very filing; it is not a liquid-y soup in the traditional sense--it is a rich, bready, cheese-y bonanza (also think of Italian ribolita); you probably want to serve it with some salad or greens; it might be too much for kids--mine ate it, but it took a little convincing.

I can't wait to hear what you say after you make it!

I made it last night for my family-in-law on my final night's visit in Georgia. Given the simplicity of the ingredients and technique, it was surprisingly good. I was a little dubious when I dumped in the salt water instead of some rich stock or the like. But, toasted bread, carmelized onions, yummy cheese, butter, and tomato puree turned out to provide plenty of richness. I would have liked the top layer to have been a bit more dense and crunchy/chewy, so I'll err on the side of less liquid next time. And, I'll use more cheese. I threw it under the broiler at the end, which did help. Also, used gruyere instead of emmental, since there was no emmental available. I took a couple photos to post, but they're in the camera that's still in georgia... Thanks to Erika for the inspiration.

I also made a pair of roasted chicken galantines (stuffed with kale and mushrooms) for the in-laws over the holidays, which was a crowd-pleaser, and fun to make. Perhaps a good-one for future edition of "Make It!"

So I realize I am WAY behind here but I just made the soupe a l'Oignon and I had SO much fun doing it. I did caramelize the onions and I did eat it at midnight! LOL But I will do it again and again. Fabulous