broiler safe ramekins for onion soup?

[sweetpotato]

Hi, all,
I've never made onion soup before and would love to try. I've perused many recipes
and they seem to agree that you want to brown your cheese topping by broiling your soup
for several minutes before serving. The problem is, none of the ramekins I have found are
broiler safe. They do say they are microwave and oven safe, but obviously that's not the same thing.
Does anyone have a recommendation? Am I being overly cautious for the few moments
the ramekins will be in the broiler? Thanks!!

[DGresh]

yes I think you're being overly cautious :)

I use "chili bowls" that I got at crate and barrel many years ago. I'm sure they are merely "oven safe".

[Zeldog]

Yep, overly cautious. People, including myself, routinely put ramekins of creme brulee very close to the broiler or using a propane torch to caramelize the sugar, and that's after chilling in the refrigerator or an ice bath. That will produce much more of a thermal shock than melting cheese over a ramekin filled with hot soup.

[spinkham]

Note that corningware ramekins used to be broiler safe, but have been reformulated.

http://www.epinions.com/content_4704804996

You're probably OK using regular porcelain for this application, but why own ramekins you can't trust for high heat?

If you have Corningware ramekins made before 2000, they are probably broiler safe. Otherwise I recommend picking up Emily Henry or Le Creuset ramekins to be on the safe side. Of course, if you have some relatives you can swindle out of their own CorningWare, all the better ;-)

http://www.amazon.com/Emile-Henry-6-Ounce-Ramekins-White/dp/B0000636WY
http://www.amazon.com/gp/product/B001...

BTW, CorningWare has brought their original formulation back in the past year in their "stovetop" line, but no ramekins yet that I know of.