One of my favorite subscription services has to be to the New York Times Cooking section. It is this wealth of recipes from incredible chefs with a vast selection of things to cook. It has a nice range of difficulty, with basic guides for absolute beginners and more complex recipes for home chefs. With the cold and miserable weather that we have been having, my husband requested this recipe. It is by Ali Slagel on the New York Times Cooking. It is the perfect combination of comfort foods, whose sum flavor is greater than either on their own.
You start out cooking the onions, which makes for the most delicious smell. They will start to soften and turn a lovely, rich brown color.
The onions will form the base of the milk and cheesy sauce. They give depth and complexity to the gruyere and cheddar cheese that you subsequently add. Next you cook the pasta, slice the bread, and grate lots of delicious cheese.
Finally, you assemble all the elements and bake it in the oven for 15 minutes. This is the final product!
My husband and I agreed that this is a delicious recipe that we would love to make again in the future! I highly recommend it and a subscription to NYT Cooking.
