I am planning on making this for the first time tomorrow.
The problem is in making the cheesy crouton part. I have a gas oven but
the broiler is below the oven - in drawer.

What would work better? Making the cheese croutons on a baking sheet and
topping off the soup, putting the soup bowls with the crouton and cheese
in a very hot oven or using the drawer? The drawer doesn't allow for a
lot of space between dish and flame and I am afraid it will burn if I am
not too careful.

Ideas?

Tracy

Tracy wrote:
> I am planning on making this for the first time tomorrow.
> The problem is in making the cheesy crouton part. I have a gas oven
> but the broiler is below the oven - in drawer.
>
> What would work better? Making the cheese croutons on a baking sheet
> and topping off the soup, putting the soup bowls with the crouton and
> cheese in a very hot oven or using the drawer? The drawer doesn't
> allow for a lot of space between dish and flame and I am afraid it
> will burn if I am not too careful.
>
> Ideas?
>
> Tracy

If you can not use the broiler, then toast the bread, ladle the soup
into bowls, add the toasted bread to the soup, place the gruyere cheese
on top, and microwave until the cheese melts.


Becca

On Wed, 11 Mar 2009 19:22:26 -0500, Becca wrote:

> Tracy wrote:
>> I am planning on making this for the first time tomorrow. The problem
>> is in making the cheesy crouton part. I have a gas oven but the broiler
>> is below the oven - in drawer.
>>
>> What would work better? Making the cheese croutons on a baking sheet
>> and topping off the soup, putting the soup bowls with the crouton and
>> cheese in a very hot oven or using the drawer? The drawer doesn't allow
>> for a lot of space between dish and flame and I am afraid it will burn
>> if I am not too careful.
>>
>> Ideas?
>>
>> Tracy
>
> If you can not use the broiler, then toast the bread, ladle the soup
> into bowls, add the toasted bread to the soup, place the gruyere cheese
> on top, and microwave until the cheese melts.
>
>
> Becca

Or, do not let the cheese melt. Just spread some grated fatty, yes gruyere
is good, cheese over the soup, or serve the cheese as a side dish. As is
done with French fish soup.
--
Groet, salut, Wim.

On Mar 11, 6:22*pm, Becca > wrote:
> Tracy wrote:
> > I am planning on making this for the first time tomorrow.
> > The problem is in making the cheesy crouton part. I have a gas oven
> > but the broiler is below the oven - in drawer.
>
> > What would work better? Making the cheese croutons on a baking sheet
> > and topping off the soup, putting the soup bowls with the crouton and
> > cheese in a very hot oven or using the drawer? The drawer doesn't
> > allow for a lot of space between dish and flame and I am afraid it
> > will burn if I am not too careful.
>
> > Ideas?
>
> > Tracy
>
> If you can not use the broiler, then toast the bread, ladle the soup
> into bowls, add the toasted bread to the soup, place the gruyere cheese
> on top, and microwave until the cheese melts.
>
> Becca

I'm with Becca here. I have always finished off my French Onion Soup
in my microwave. The other thing I do is to make (or buy) garlic
toast from baguettes with a bit of garlic butter. My store's bakery
makes them from their day old baguettes. They are completely dry and
crisp, about 1/3 to 1/2 inch thick. My favorite gruyere is a brand
called Valio. I don't think it is a great cheese. I think it's
processed, but it melts perfectly. I grate it myself and put at least
a couple of tablespoons on each toast.
Lynn in Fargo

Lynn from Fargo Ografmorffig wrote:
> On Mar 11, 6:22 pm, Becca > wrote:
>> Tracy wrote:
>>> I am planning on making this for the first time tomorrow.
>>> The problem is in making the cheesy crouton part. I have a gas oven
>>> but the broiler is below the oven - in drawer.
>>> What would work better? Making the cheese croutons on a baking sheet
>>> and topping off the soup, putting the soup bowls with the crouton and
>>> cheese in a very hot oven or using the drawer? The drawer doesn't
>>> allow for a lot of space between dish and flame and I am afraid it
>>> will burn if I am not too careful.
>>> Ideas?
>>> Tracy
>> If you can not use the broiler, then toast the bread, ladle the soup
>> into bowls, add the toasted bread to the soup, place the gruyere cheese
>> on top, and microwave until the cheese melts.
>>
>> Becca
>
> I'm with Becca here. I have always finished off my French Onion Soup
> in my microwave. The other thing I do is to make (or buy) garlic
> toast from baguettes with a bit of garlic butter. My store's bakery
> makes them from their day old baguettes. They are completely dry and
> crisp, about 1/3 to 1/2 inch thick. My favorite gruyere is a brand
> called Valio. I don't think it is a great cheese. I think it's
> processed, but it melts perfectly. I grate it myself and put at least
> a couple of tablespoons on each toast.
> Lynn in Fargo

I hadn't even considered the microwave. That's two votes for....

-Tracy

In article >, Tracy >
wrote:

> Lynn from Fargo Ografmorffig wrote:
> > On Mar 11, 6:22 pm, Becca > wrote:
> >> Tracy wrote:
> >>> I am planning on making this for the first time tomorrow.
> >>> The problem is in making the cheesy crouton part. I have a gas oven
> >>> but the broiler is below the oven - in drawer.
> >>> What would work better? Making the cheese croutons on a baking sheet
> >>> and topping off the soup, putting the soup bowls with the crouton and
> >>> cheese in a very hot oven or using the drawer? The drawer doesn't
> >>> allow for a lot of space between dish and flame and I am afraid it
> >>> will burn if I am not too careful.
> >>> Ideas?
> >>> Tracy
> >> If you can not use the broiler, then toast the bread, ladle the soup
> >> into bowls, add the toasted bread to the soup, place the gruyere cheese
> >> on top, and microwave until the cheese melts.
> >>
> >> Becca
> >
> > I'm with Becca here. I have always finished off my French Onion Soup
> > in my microwave. The other thing I do is to make (or buy) garlic
> > toast from baguettes with a bit of garlic butter. My store's bakery
> > makes them from their day old baguettes. They are completely dry and
> > crisp, about 1/3 to 1/2 inch thick. My favorite gruyere is a brand
> > called Valio. I don't think it is a great cheese. I think it's
> > processed, but it melts perfectly. I grate it myself and put at least
> > a couple of tablespoons on each toast.
> > Lynn in Fargo
>
> I hadn't even considered the microwave. That's two votes for....
>
> -Tracy

I'll happily third it. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >, Tracy >
wrote:

> I am planning on making this for the first time tomorrow.
> The problem is in making the cheesy crouton part. I have a gas oven but
> the broiler is below the oven - in drawer.
>
> What would work better? Making the cheese croutons on a baking sheet and
> topping off the soup, putting the soup bowls with the crouton and cheese
> in a very hot oven or using the drawer? The drawer doesn't allow for a
> lot of space between dish and flame and I am afraid it will burn if I am
> not too careful.
>
> Ideas?
>
> Tracy


I'd be tempted to make the croutons on the baking sheet (first option
you mention). JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

Tracy wrote:
> I am planning on making this for the first time tomorrow.
> The problem is in making the cheesy crouton part. I have a gas oven but
> the broiler is below the oven - in drawer.
>
> What would work better? Making the cheese croutons on a baking sheet and
> topping off the soup, putting the soup bowls with the crouton and cheese
> in a very hot oven or using the drawer? The drawer doesn't allow for a
> lot of space between dish and flame and I am afraid it will burn if I am
> not too careful.
>
> Ideas?
>
> Tracy


DO you by any chance have a creme brulee browner? (I can't remember what
it's called.) That would work.

gloria p

On Wed 11 Mar 2009 08:43:57p, Gloria P told us...

> Tracy wrote:
>> I am planning on making this for the first time tomorrow.
>> The problem is in making the cheesy crouton part. I have a gas oven but
>> the broiler is below the oven - in drawer.
>>
>> What would work better? Making the cheese croutons on a baking sheet and
>> topping off the soup, putting the soup bowls with the crouton and cheese
>> in a very hot oven or using the drawer? The drawer doesn't allow for a
>> lot of space between dish and flame and I am afraid it will burn if I am
>> not too careful.
>>
>> Ideas?
>>
>> Tracy
>
>
> DO you by any chance have a creme brulee browner? (I can't remember what
> it's called.) That would work.
>
> gloria p
>

Creme Brûlée Iron (scroll about half way down the page.

http://tinyurl.com/bal5fk

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Have you always wanted your wedding cake to be different?

http://www.houseofcheese.co.uk/acata...r_Gallery.html

or

http://tinyurl.com/b27jhq


This came from Wayne's site showing a creme brulee iron.

gloria p

"Gloria P" > wrote in message
...
>
>
> Have you always wanted your wedding cake to be different?
>
> http://www.houseofcheese.co.uk/acata...r_Gallery.html
>
> or
>
> http://tinyurl.com/b27jhq
>
>
> This came from Wayne's site showing a creme brulee iron.
>
> gloria p

Now as an adjunct there should be 72 bricks of Velveeta arranged in a
pattern - they could call it a redneck wedding cake - not to forget the
Miracle Whip in the center.

:-)

Dimitri

On Thu 12 Mar 2009 09:08:40a, Dimitri told us...

>
> "Gloria P" > wrote in message
> ...
>>
>>
>> Have you always wanted your wedding cake to be different?
>>
>> http://www.houseofcheese.co.uk/acata...es_Customer_Ga
>> llery.html
>>
>> or
>>
>> http://tinyurl.com/b27jhq
>>
>>
>> This came from Wayne's site showing a creme brulee iron.
>>
>> gloria p
>
> Now as an adjunct there should be 72 bricks of Velveeta arranged in a
> pattern - they could call it a redneck wedding cake - not to forget the
> Miracle Whip in the center.
>
>:-)
>
> Dimitri
>
>

LOL!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article >,
Gloria P > wrote:

> Have you always wanted your wedding cake to be different?
>
> http://www.houseofcheese.co.uk/acata...stomer_Gallery.
> html
>
> or
>
> http://tinyurl.com/b27jhq
>
>
> This came from Wayne's site showing a creme brulee iron.
>
> gloria p

Nice for a change of pace. :-)
Cheese does go well with fruit...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Gloria P" > wrote in message
...
>
>
> Have you always wanted your wedding cake to be different?
>
> http://www.houseofcheese.co.uk/acata...r_Gallery.html
>
> or
>
> http://tinyurl.com/b27jhq
>
>
> This came from Wayne's site showing a creme brulee iron.
>
> gloria p
You've got that right! Really different!


--
mompeagram
FERGUS/HARLINGEN

On Thu 12 Mar 2009 09:02:13a, Gloria P told us...

>
>
> Have you always wanted your wedding cake to be different?
>
> http://www.houseofcheese.co.uk/acata...s_Customer_Gal
> lery.html
>
> or
>
> http://tinyurl.com/b27jhq
>
>
> This came from Wayne's site showing a creme brulee iron.
>
> gloria p

That looks like it was just made for the folks in Wisconsin. :-)

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Gloria wrote:

> Have you always wanted your wedding cake to be different?
>
> http://www.houseofcheese.co.uk/acata...r_Gallery.html
>
> or
>
> http://tinyurl.com/b27jhq
>
>
> This came from Wayne's site showing a creme brulee iron.

It seems a little deceptive to call those things "cheese cakes," because the
natural assumption would be that they are cheesecakes rather than wheels of
cheese arranged in layers. There's no "cake" there at all.

Lin's and my wedding cake was a blood-orange cheesecake covered with
chocolate ganache. It had been made by our best man, and was awesome.

Bob

Bob Terwilliger wrote:
> It seems a little deceptive to call those things "cheese cakes,"
> because the
> natural assumption would be that they are cheesecakes rather than
> wheels of
> cheese arranged in layers. There's no "cake" there at all.
>
> Lin's and my wedding cake was a blood-orange cheesecake covered with
> chocolate ganache. It had been made by our best man, and was awesome.
>
> Bob


That cake sounds delicious; blood orange, cheesecake, chocolate. Yum.
My wedding cake was a strawberry concoction that was beautiful and
delicious. The wedding planner picked out the cake, flowers, music and
everything else. I am not into wedding planning, I was just thinking
about the honeymoon. <blushing>


Becca

"Gloria P" > wrote in message
...
> Tracy wrote:
>> I am planning on making this for the first time tomorrow.
>> The problem is in making the cheesy crouton part. I have a gas oven but
>> the broiler is below the oven - in drawer.
>>
>> What would work better? Making the cheese croutons on a baking sheet and
>> topping off the soup, putting the soup bowls with the crouton and cheese
>> in a very hot oven or using the drawer? The drawer doesn't allow for a
>> lot of space between dish and flame and I am afraid it will burn if I am
>> not too careful.
>>
>> Ideas?
>>
>> Tracy
>
>
> DO you by any chance have a creme brulee browner? (I can't remember what
> it's called.) That would work.
>
> gloria p

Propane torch!

dejablues wrote:
> "Gloria P" > wrote in message
> ...
>> Tracy wrote:
>>> I am planning on making this for the first time tomorrow.
>>> The problem is in making the cheesy crouton part. I have a gas oven but
>>> the broiler is below the oven - in drawer.
>>>
>>> What would work better? Making the cheese croutons on a baking sheet and
>>> topping off the soup, putting the soup bowls with the crouton and cheese
>>> in a very hot oven or using the drawer? The drawer doesn't allow for a
>>> lot of space between dish and flame and I am afraid it will burn if I am
>>> not too careful.
>>>
>>> Ideas?
>>>
>>> Tracy
>>
>> DO you by any chance have a creme brulee browner? (I can't remember what
>> it's called.) That would work.
>>
>> gloria p
>
> Propane torch!
>
>
I do have a very small torch. I mean, really small. It uses butane and
it came with a four small ramekins - sort of a creme brulee kit. It was
like 2 bucks. I haven't used it but my son has...Hmm. I wonder if that
would work. Maybe I will test a piece of toast with it.

Tracy

"Tracy" > wrote in message
...
> dejablues wrote:
>> "Gloria P" > wrote in message
>> ...
>>> Tracy wrote:
>>>> I am planning on making this for the first time tomorrow.
>>>> The problem is in making the cheesy crouton part. I have a gas oven but
>>>> the broiler is below the oven - in drawer.
>>>>
>>>> What would work better? Making the cheese croutons on a baking sheet
>>>> and topping off the soup, putting the soup bowls with the crouton and
>>>> cheese in a very hot oven or using the drawer? The drawer doesn't allow
>>>> for a lot of space between dish and flame and I am afraid it will burn
>>>> if I am not too careful.
>>>>
>>>> Ideas?
>>>>
>>>> Tracy
>>>
>>> DO you by any chance have a creme brulee browner? (I can't remember what
>>> it's called.) That would work.
>>>
>>> gloria p
>>
>> Propane torch!
> I do have a very small torch. I mean, really small. It uses butane and it
> came with a four small ramekins - sort of a creme brulee kit. It was like
> 2 bucks. I haven't used it but my son has...Hmm. I wonder if that would
> work. Maybe I will test a piece of toast with it.
>
> Tracy



I'd use it to lightly brown the gruyere cheese. Toast the croutons under
the broiler

Jill

In article >,
Gloria P > wrote:

> Tracy wrote:
> > I am planning on making this for the first time tomorrow.
> > The problem is in making the cheesy crouton part. I have a gas oven but
> > the broiler is below the oven - in drawer.
> >
> > What would work better? Making the cheese croutons on a baking sheet and
> > topping off the soup, putting the soup bowls with the crouton and cheese
> > in a very hot oven or using the drawer? The drawer doesn't allow for a
> > lot of space between dish and flame and I am afraid it will burn if I am
> > not too careful.
> >
> > Ideas?
> >
> > Tracy
>
>
> DO you by any chance have a creme brulee browner? (I can't remember what
> it's called.) That would work.
>
> gloria p

It's called a bernzomatic torch. <g>
I have one dedicated to kitchen use rather than the tool shed...

Hacksaw too for bones.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama