First recipe problems. 80 minutes is EXTREMELY conservative and that's if everything cooks extremely fast. I'd say try to start this 2 hours before you eat because trying to cut the onions thin is nerve wracking too and will take time.
As for the meal, it's nice rich and tasty.
Made some mistakes, will have to try again. Though, there was no way this is for 4-6 people, I would say it's a large bowl serving for 6 people. Also my 4 onions (just over 3 pounds) made over 10 cups of onion slices, but that's ok, more onion is delicious.
I used better than Boullion but an extra scoop of the boullion, final result was a touch too salty, maybe just skip the extra scoop could have fixed it, next time mix the boullion with the water in the dish instead of in a second pot.
Finally, the bread was over done, that's again on me. Just take it out after 5 minutes, it'll cook more the second time, instead it burned for me, again my mistake.
Though I need to get little crock pots to make this right, the cheese on top is great.
If you are reheating this, just throw the soup in a bowl, through a slice of french bread on top, and then some guyere cheese, let the cheese/bread get soggy and it's almost as good as if toasted.
Everything here is in a single dish which makes this good, I'm hoping I can fix the problems with this because it's great.
