My first French Onion Soup
A Moose in Love
(a French Onion Soup bowl). A Holland Rusk (they are toasted rounds
that fit perfectly on an onion soup bowl) was placed on top of the
bowl. Then parmesan cheese (the cheap grated stuff) was mixed with
some onion soup broth to make a paste. This was heaped on top of the
rusk. The bowl with cheese and rusk was placed under a broiler until
the whole thing was golden brown. It worked well. Very tasty.
sf
You've been cooking up a storm lately, congratulations!
The last time I made onion soup, instead of baking the entire thing in
the oven I just put the cheese on toasted bread and broiled it until
the cheese melted. It was easier for me and hubby liked it because
there was a little less cheese to clog his arteries.
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
Kent
"sf" <s...@geemail.com> wrote in message
news:k85o5795b76i4joi3...@4ax.com...
usually use coarsely grated Swiss, or something close to that. Do you make
your onion soup with beef stock or chicken stock? I last used chicken stock
and I think I like it better than beef. Some of the older traditional French
cookbooks call for chicken stock.
Kent
Malcom "Mal" Reynolds
A Moose in Love <parkstre...@gmail.com> wrote:
and your recipe for bologna and cheese sandwich is to get two slices of bread,
slather with mustard/mayonnaise, place a piece of bologna and a slice of cheese,
then eat?
sf
wrote:
> That's the traditional maneuver, broiling the cheese, on toast, I believe.
I've always done melted the cheese on the bread while it's floating in
the crock.
> I usually use coarsely grated Swiss, or something close to that.
Yeah. I like Jarlsberg, but last time I just cleaned up ends and
pieces of in the cheese drawer.
> Do you make your onion soup with beef stock or chicken stock?
I used to make a really rich beef stock with some veal bones. Lately,
my stock is a mishmash of whatever bones I have in the freezer and
it's fine by me.
> I last used chicken stock
> and I think I like it better than beef. Some of the older traditional French
> cookbooks call for chicken stock.
I like both, or in my case - a mixture of both. I'm not particular
about which stock it is.
Jean B.
yes, the croute was heaped with cheese. But then we were young
and not so concerned about our arteries.
--
Jean B.
pavane
"...hubby liked it because
there was a little less cheese to clog his arteries."
Oh, that's really sensible. You are making a cheese dish and you
brag about using "less cheese" so arteries aren't clogged. Why
don't you just not use cheese, rather than perverting the dish so
your hubby might live a few minutes longer. A cheese topping on
onion soup, minus the cheese, is neither a cheese topping nor is
it French onion soup. It seems to be a rather weird personal
vanity having nothing to do with the particular recipe you claim
to be making. Shame.
pavane
A Moose in Love
bug...@invalid.invalid> wrote:
> In article <6d08e6fd-8e40-48ea-b908-b06a7a173...@s20g2000yql.googlegroups.com>,
> A Moose in Love <parkstreetboo...@gmail.com> wrote:
>
> > It wasn't made with Gruyere cheese. The broth was ladled into a bowl
> > (a French Onion Soup bowl). A Holland Rusk (they are toasted rounds
> > that fit perfectly on an onion soup bowl) was placed on top of the
> > bowl. Then parmesan cheese (the cheap grated stuff) was mixed with
> > some onion soup broth to make a paste. This was heaped on top of the
> > rusk. The bowl with cheese and rusk was placed under a broiler until
> > the whole thing was golden brown. It worked well. Very tasty.
>
> and your recipe for bologna and cheese sandwich is to get two slices of bread,
> slather with mustard/mayonnaise, place a piece of bologna and a slice of cheese,
> then eat?
Sounds good. I use veal bologna though with a very old cheddar
cheese. Some 'artisan' bread. No mustard, or mayo. They're not
needed. A bit of unsalted butter and Bob's your Uncle.
Cheryl
> That's the traditional maneuver, broiling the cheese, on toast, I believe. I
> usually use coarsely grated Swiss, or something close to that. Do you make
> your onion soup with beef stock or chicken stock? I last used chicken stock
> and I think I like it better than beef. Some of the older traditional French
> cookbooks call for chicken stock.
I make mine with beef stock and swiss cheese browned on top. I've made
a creamy onion soup that's similar but ... creamy.
sf
Feel better now?
Janet
I swear by the onion soup in Mastering the Art of French Cooking Vol. 1.
I've never had any as good. I usually just add a little grated Parmesan or
Romano on top, rather than doing the whole crostini and swiss thing. I must
say, I can't quite imagine using Holland rusks, if they taste the way I
remember. Aren't they awfully sweet? A slice of toasted baguette would be
the way to go, for me.
Kalmia
wrote:
The decorations sound nice. How did you make the onion broth part?
ViLco
A nice recipe. I had a similar one i Milano: au gratin, with parmigiano
and a nice density.
--
Vilco
And the Family Stone
Il tris* di tortelli come stile di vita
* tre piatti separati, non il portatrucco della
barbie con tre tortelli qua e tre la
sf
wrote:
> I must
> say, I can't quite imagine using Holland rusks, if they taste the way I
> remember. Aren't they awfully sweet?
I've never eaten Holland rusks, but google images showed savory uses.
They look like big melba toasts to me.
Goomba
> On Tue, 30 Aug 2011 11:15:03 -0400, "Janet" <box...@maine.rr.com>
> wrote:
>
>> I must
>> say, I can't quite imagine using Holland rusks, if they taste the way I
>> remember. Aren't they awfully sweet?
>
> I've never eaten Holland rusks, but google images showed savory uses.
> They look like big melba toasts to me.
>
A Moose in Love
I didn't make it. I ate it at the restaurant that I worked at. The
onion soup itself was made with....an onion soup mix. Sorry. This
was back in 1971 or so. Making soups here in Kitchener using a mix
was acceptable back then.
A Moose in Love
> On Tue, 30 Aug 2011 11:15:03 -0400, "Janet" <boxh...@maine.rr.com>
> wrote:
>
> > I must
> > say, I can't quite imagine using Holland rusks, if they taste the way I
> > remember. Aren't they awfully sweet?
>
> I've never eaten Holland rusks, but google images showed savory uses.
> They look like big melba toasts to me.
They're like a nice round melba toast. They fit perfectly into the
French Onion soup bowl that we used. The bowl had a lip so that you
could fit a rusk right into it. You could of course make your own
round crouton.
rosebud...@gmail.com
tert in seattle
>I dona t know why you are being so snarky because she expressed a
>desire to help her husbanda s nutrition. This isna t a cheese dish.
>French onion soup isna t about the cheese - it is about a rich beef
>stock and delicious carmelized onions. It isna t called French bread
>then cheese is only on the toasted/grilled piece of French bread that
>floats in the bowl and goes under the heat to melt and slightly brown
>Americanized tourists.
in Marquette, Michigan. It was in the American tourist style of entire
bowl topped but I remember the broth was delicious.
This was a small regional chain of restaurants that doesn't exist any
more but the company is still producing food:
<https://www.mlive.com/business/west-michigan/index.ssf/2011/01/soups_still_on_at_onion_crock.html>
penm...@aol.com
>
>This isn’t a cheese dish. French onion soup isn’t about the cheese -
>it is about a rich beef stock and delicious carmelized onions.
dsi1
Ophelia
"dsi1" wrote in message
news:3cced9cd-0c29-44a6...@googlegroups.com...
Hey! You said 'caramelized'!! Are you secretly a Brit??
S Viemeister
>
>
> Hey! You said 'caramelized'!! Are you secretly a Brit??
>
>
Ophelia
"S Viemeister" wrote in message news:g7ij0a...@mid.individual.net...
On 12/14/2018 3:24 PM, Ophelia wrote:
>
>
> Hey! You said 'caramelized'!! Are you secretly a Brit??
>
>
No, he just paid attention in English class.
;p
Bruce
wrote:
>
>
>"dsi1" wrote in message
>news:3cced9cd-0c29-44a6...@googlegroups.com...
>
>On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
>> On Fri, 14 Dec 2018 rosebud...@gmail.com wrote:
>> >
>> >This isn’t a cheese dish. French onion soup isn’t about the cheese -
>> >it is about a rich beef stock and delicious carmelized onions.
>>
>> Are those onions from Carmel California?
>
>It ain't real caramelized onions unless the onion comes from Carmel CA. All
>real cooks know that!
dsi1
Speaking of Brits, I saw this guy sitting in a Jaguar motorcar. That's not unusual except that he was sitting in the trunk with his legs hanging out eating lunch. He would fling rice and meat at some birds. He looked pretty comfortable in there using a ice chest as an armrest. The Brits really know how to make a comfy trunk...
https://www.youtube.com/watch?v=czY07Uhuxwo&list=RDQM7ITI7d-Rs6Y
Ophelia
"Bruce" wrote in message news:mf681edf9pn72kop2...@4ax.com...
Mostly, here, they say 'carmelise' or 'carmelize' which is what I was
meaning:)
Ophelia
"dsi1" wrote in message
news:ea22195c-30f9-48b8...@googlegroups.com...
https://www.youtube.com/watch?v=czY07Uhuxwo&list=RDQM7ITI7d-Rs6Y
Bruce
wrote: