Has anyone tried the Onion Soup recipe from Thomas Keller's Bouchon cookbook? I want to make this soup, but the idea of caramelizing the onions for FIVE HOURS seems excessive. As a budding home chef, I am frequently encountering dogmatic instructions for recipes that involve huge expenses of time, i.e. simmering polenta for three hours, hand-rolling pasta, cooking chicken broth for four hours. Believe me, I am all for going to any length to produce the ultimate dish, but if someone out there has tried the five-hour version vs. a normal 30-minute onion caramelization, I'd love to know your results.
By the way, I tried 20 minute polenta vs. one and a half hours, and the longer one truly was very creamy and delicious. Have not rolled pasta by hand and probably will not do so!!! I've cooked chicken broth in 40 minutes and 4 hours... but am still not sure which is best. So many opinions on broth!