On Mon, 29 Aug 2011 22:37:11 -0400, "pavane"
> wrote:

>
> "sf" > wrote in message ...
> | On Mon, 29 Aug 2011 15:11:36 -0700 (PDT), A Moose in Love
> | > 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.
> |
> | 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.
>
> "...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.
>
Feel better now?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila