Kate wrote:

> I decided to make Thomas Keller's Onion Soup Gratinee as a starter. Since
> this calls for a considerable amount of cheese similiar to gruyere my
> usual cheese breaded pork is probably not a great idea. Keller's onion
> soup, btw, is truly delicious. I made the beef/chicken based broth last
> weekend (actually used Lynne Rosetto Kasper's brodo recipe from "The
> Splendid Table" as this is my all time favorite broth recipe) and
> caramelized the onions yesterday. For those of you unfamiliar with his
> recipe this involves a futzy but warranted method of cutting the onions
> into uniformly thin slices along the grain of the onion and cooking low
> and slow for a good 6 hours to caramelized perfection. The soup is in the
> fridge to be finished with oven broiled french bread and the cheese at the
> last minute.
>
> I am looking for a schnitzel idea that will work well with this starter
> but a little bit different from my usual variation on a theme. I was
> thinking of making spaetzle to accompany because the SO loves spaetzle but
> this might be a bit too heavy with the cheese and bread in the soup.
> Dessert is a financier cake/cookie with a poached pair.

You want something similar-but-different from your usual schnitzel, and
which will go with the onion soup gratinee? How about tournedos crusted with
walnuts, with a port wine sauce, with steamed asparagus and duchess potatoes
on the side? Seems like that would also be a decent lead-in to dessert.

(Your SO is a lucky, lucky man!)

Bob