PREVIEW
...
She sliced the sourdough into thick rounds, each one about half an inch. These would be toasted separately, then used as the base for the cheese. She wanted them crispy and golden, substantial enough to hold their shape in the broth.
She arranged them on a baking sheet and slid them into the oven—hot and fast, just until they were toasted through.
Step five: Wait.
This was always the hardest part.
Marron stirred the onions, watched them slowly ...
YOU MAY ALSO LIKE


























