From Season 9
Most versions of this age-old recipe hide a mediocre broth under a crust of bread and a blanket of Gruyere. What is the secret to coaxing impressive flavor out of humble onions?
Taking cues from a French technique for cooking chicken in a covered pot, we forgo crispy skin for succulent meat and unforgettable flavor.
Domestic cheeses bear little resemblance to the real thing.