[Sca-cooks] onion soup not period?
Philip & Susan Troy
troy at asan.com
Tue Mar 5 17:04:35 PST 2002
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)
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