[Sca-cooks] onion soup not period?

[Philip & Susan Troy]

Also sprach Randy Goldberg MD:
>  > 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.
>
>I dunno about your recipe for French Onion Soup, but I definitely use white
>wine in mine! (Not red, it drowns out all the subtlety of the onions.) No
>almond milk, though. And gratinee is just one way to serve it, though
>certainly the most traditional... I've often served it without the cheese,
>when I didn't have oven-safe bowls available.

FWIW, I've seen a bunch of oldish recipes for French Onion Soup in
which the cheese consisted of Parmigiano or Gruyere, grated onto a
crouton, and broiled or heated with a salamander until the crouton is
crunchy and the cheese is melted, browned, and bubbly. You then float
the whole thing on the surface...

Adamantius (who also doesn't have a lot of oven-safe bowls)