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Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Ventilated onion container — keeps cut onion fresh, contains smell
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Ventilated onion container — keeps cut onion fresh, contains smell
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preheat oven to 450f. cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. add butter and toss onions to coat. remove pan from heat and stir in calvados. return pan to heat and continue cooking until calvados is absorbed, about 30 seconds. add stock and bring to a simmer. simmer until soup is reduced to 4 cups, about 5 minutes. season soup to taste with salt and pepper. place ramekins on a rimmed baking sheet. divide soup among ramekins. top each ramekin with 1-2 slices of bread. sprinkle 1/4 cup cheese over each. transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.