You know, I dunno, but was pondering the same myself today - I do think of it being around these tones. I went inbetween hue wise, and oh my. LOVE. And with a credit I had at this shop + sales was also able to slip in 4 adorable lil ramekins in red to boot.
I fill mine with sliced onions, add some sea salt, black pepper, and fresh thyme, and pop it in a 200-250C oven uncovered, tossing occasionally, until fully roasted (two to three hours). The volume shrinks from "overflowing" to about one-fourth full. Place it on the stove, add just enough water, and violin (sic) -- onion soup. I can't seem to make the magic happen with any other pan or pot.
Two interesting notes from WillJr, professional cooker: 1) They sell a replacement handle for the lid which is suitable for high (oven) temperatures (I'm not sure high this isn't standard, or how high the standard handle can survive.), and 2) he insists that I keep mine "seasoned" like I do my cast iron pans.
Oooooh, yesssssss. I haven't made onion soup in YONKS - perfect to christen mine I think. No flour? Never made it sans a roux / or flour in it but this roasting sounds (and will smell!) divine.
Re: seasoning - I was trying to cuss that yesterday actually. I've read it's not required (b/c of the enamel?), but if you and DWillJr have road tested it and think it's wise, will do. Want this baby to last 50 years.
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Pop on by for a feed if you're in the hood.
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Two interesting notes from WillJr, professional cooker: 1) They sell a replacement handle for the lid which is suitable for high (oven) temperatures (I'm not sure high this isn't standard, or how high the standard handle can survive.), and 2) he insists that I keep mine "seasoned" like I do my cast iron pans.
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Re: seasoning - I was trying to cuss that yesterday actually. I've read it's not required (b/c of the enamel?), but if you and DWillJr have road tested it and think it's wise, will do. Want this baby to last 50 years.
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