On Saturday, October 26, 2019 at 6:32:57 PM UTC-4, jmcquown wrote:
> On 10/26/2019 5:33 PM, Dave Smith wrote:
> > On 2019-10-26 3:53 p.m., dsi1 wrote:
> >> On Saturday, October 26, 2019 at 8:18:48 AM UTC-10, jmcquown wrote:
> >
> >>> Once again dsi1 doesn't have a clue.Â* Soggy bread and cheese does
> >>> not equate with French Onion Soup.Â* It's a slice of French or
> >>> Italian style crusty bread, *toasted*, with some cheese (usually
> >>> Swiss - Gruyere is popular) melted and placed on top of a bowl of
> >>> hot beef/onion soup. It's not soggy and it's definitely not served
> >>> from the bottom of the bowl of soup.
> >>>
> >>> Jill
> >>
> >> Jill is just fantasizing about what dsi1 is thinking. dsi1 was served
> >> a soup that was called "French onion soup" by a restaurant. It was an
> >> onion soup with some soggy bread and a lump of cheese on the bottom.
> >> Perhaps the restaurant doesn't have a clue. dsi1 has no particular
> >> thoughts on the matter of French onion soup.
> >>
> >> My guess is that the French think that Jill has no clue about French
> >> onion soup. Jill only thinks she does. Jill always thinks she has a
> >> clue. Jill is mostly always wrong.
> >>
> >
> > Jill has it right. I have had French Onion soup in restaurants. I have
> > made it at home. My mother used to make it. I have seen it done on
> > cooking shows.Â* It is a very richly beef and onion soup with a slice of
> > baguette on top. The only place my experience differs fromÂ* Jill's is
> > that the cheese was put on top of the bread and broiled.
>
> My guess is dsi1 has no clue about what the French think Jill is
> thinking. Yes, the cheese was put on top of the bread/baguette slice
> and broiled. I have some specific soup bowls for this purpose.
>
> Jill

There are special French Onion Soup bowls that some restaurants use. They are green on the outside, and have a lip that you can put a Holland rusk on, it fits very well. Just put on the cheese and broil.