I had frozen it for 2-3 days. I defrosted it last night.

Very good recipe. I used cheap white sherry dry as it is what i had, instead of fancy red pinot noir like in the recipe. It is a perfectly good onion soup and was created by Britna Britnell from Food with feeling.

She uses worceshire sauce, one tablespoon, which I may skip next time. Jean Conil used nutritional yeast in his own recipe from way back. Conil does not broil his soup so I had to buy onion soup bowls oven proof to change the recipe to something more traditional, after 10 years of Conil's no broil recipe in British Columbia.