In their defense I take 3 hours to slowly caramelize my onions to the bronze color of choice. Then add the homemade stock that took 8 hours to give it depth.
Toasting the 1/2” French bread in the oven, then adding copious amounts of Gruyère to insure bread stays crisp, while Gruyère has the almost perfect melt.
Ladle in about 1/4 cup of onions from the pot add stock to the crock. Then gently float the toasted bread returning to oven with extra cheese to get that slightly brown top.
So I get the $18 for French onion soup because I am sure that’s how they prepare it.
(holding a Sheldon sign)
Mods we really need a Sheldon sign icon