[Sca-cooks] onion soup not period? and a rose question

[Dana Huffman]

I understood the objection to be to the modern dish "French
onion soup": onions in beef broth with bread and definitely
with toasted cheese on top.  No wine, no almond milk (at
least as I make it).  Possibly the onions just boiled
without browning.  Similar but not the same thing, sort of
like the cheesecake problem.

Does this recipe even make soup?  Could be
onions-in-wine-and-milk on toast, from what I can tell.
Almost a medieval SOS, come to think of it.

Dana/Ximena

P.S. Can anyone recommend me a good "eating" variety of
rose?  I.e. for making rose water and/or using the hips in
things?  The descriptions on the packages are notably
lacking in comments on flavor...  :)

I don't care if it is only 35 out, it's March, March is
spring, and I'm going to plant things!  So there!

While I'm on the subject, anybody know a good rototilling
service in the Olympia (Wa) area?  (Gardens are
food-related, aren't they?)
dh

--- Barbara Benson <vox8 at mindspring.com> wrote:
> Greetings,
>
> I was just wondering that myself. I am doing research for
> a feast and
> stumbled across the following in Two C15 Cookbooks:
> Page 114
>
> Soupes dorrees.--Nym oynons, mynce hem, frie hem in oille
> de olyue: nym
> oynons, boille hem with wyn, tost whit bred, & do it in
> dishes / and cast
> almand mylke theron, & ye wyn & ye oynons aboue, & gif
> hit forth
>
> Except for the cheese part this sounds an awful lot like
> french onion soup.
> It even had the bread on the bottom, which is how my
> momma makes it. Has
> anyone played with this recepit? Have any thoughts?
>
> Glad Tidings,
> Serena da Riva


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