I just made it again tonight. I forgot to roast my onions to so I just got one and cut it up small and fried it in some olive oil until it was translucent. Then I put it in the pot and used the blender on it. Man it was so good I had to get me a little more in my bowl. lol This is seriously some good stuff. I always put the heavy whipping cream in mine when I serve it.

Well, now I'm not so sure. The Emile Henry web site states that (with a few exceptions) the product is "Guaranteed for 10 years against any defects". However, the cardboard insert attached to the bottom inside of the dish says "Guarantee 3 Years". The EH site also sells seconds, which have very minor flaws (e.g. a very small dimple on the surface), and those are "covered by Emile Henry's limited household three (3) year warranty against breakage due to workmanship". Well, mine has a small dimple and a couple of tiny marks inside that I thought were flecks of black pepper (they're not -- they don't scrape off). I washed the dish but haven't used it yet. Yesterday, I wrote to EH to ask why their site guarantees a dish for 10 years, but the label on mine says 3 years. I purchased the dish at Amazon.com, where the product description also says 10 years. I haven't received a reply from EH yet, so I'll wait about a day and will call them if I don't receive a reply by then. Their "second" dish like this costs $20 less on their site. True, I paid $4 of my own money using Amazon gift cards, but I spent the gift cards believing I was getting the product as described. Meanwhile I am giving them the benefit of the doubt, but I won't use the dish until I know it's THE ONE I intended to order, not a second.

I cut mine in half, season and oil, and slow roast cut side up for several hours. They lose a lot of volume and if they are wet they continue to roast until they're not. Yours don't look like they've lost much volume so I'm guessing mine are drier? Can we see some of yours cut in half? I also like the caramelized flavor mine develop, which I don't "see" in yours. Yours look interesting though and I'd like to give it a try. What temp did you use and for about how long? I'll post a more informed comparison after I've tried them side by each. Edit - I misread the original post. So you dehydrate then roast. Makes more sense. Details? This post was edited by foodonastump on Sun, Sep 28, 14 at 14:18

That mix looks so yummy, Sleevendog! Sally, my notes from last year say 225 convection for several hours, but this seemed like a waste of resources for just 2 pans (and was taking forever), so I bumped the temp up to 275 and although I got a bit of browning, they were still delish :)