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.

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.

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

"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.
>
>
That's the traditional maneuver, broiling the cheese, on toast, I believe. I
usually use coarsely grated Swiss, or something close to that. Do you make
your onion soup with beef stock or chicken stock? I last used chicken stock
and I think I like it better than beef. Some of the older traditional French
cookbooks call for chicken stock.

Kent

In article >,
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.

and your recipe for bologna and cheese sandwich is to get two slices of bread,
slather with mustard/mayonnaise, place a piece of bologna and a slice of cheese,
then eat?

On Aug 29, 6:56*pm, "Malcom \"Mal\" Reynolds" <atlas-
> wrote:
> In article >,
> *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.
>
> and your recipe for bologna and cheese sandwich is to get two slices of bread,
> slather with mustard/mayonnaise, place a piece of bologna and a slice of cheese,
> then eat?

Sounds good. I use veal bologna though with a very old cheddar
cheese. Some 'artisan' bread. No mustard, or mayo. They're not
needed. A bit of unsalted butter and Bob's your Uncle.

On Mon, 29 Aug 2011 15:52:15 -0700, "Kent" >
wrote:

> That's the traditional maneuver, broiling the cheese, on toast, I believe.

I've always done melted the cheese on the bread while it's floating in
the crock.

> I usually use coarsely grated Swiss, or something close to that.

Yeah. I like Jarlsberg, but last time I just cleaned up ends and
pieces of in the cheese drawer.

> Do you make your onion soup with beef stock or chicken stock?

I used to make a really rich beef stock with some veal bones. Lately,
my stock is a mishmash of whatever bones I have in the freezer and
it's fine by me.

> I last used chicken stock
> and I think I like it better than beef. Some of the older traditional French
> cookbooks call for chicken stock.

I like both, or in my case - a mixture of both. I'm not particular
about which stock it is.


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

sf wrote:
> 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.
>
Oh gee. I haven't made that for decades. Back when I did...
yes, the croute was heaped with cheese. But then we were young
and not so concerned about our arteries.

--
Jean B.

"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.

pavane

On 8/29/2011 6:52 PM, Kent wrote:

> That's the traditional maneuver, broiling the cheese, on toast, I believe. I
> usually use coarsely grated Swiss, or something close to that. Do you make
> your onion soup with beef stock or chicken stock? I last used chicken stock
> and I think I like it better than beef. Some of the older traditional French
> cookbooks call for chicken stock.

I make mine with beef stock and swiss cheese browned on top. I've made
a creamy onion soup that's similar but ... creamy.

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

sf wrote:
> 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.

I swear by the onion soup in Mastering the Art of French Cooking Vol. 1.
I've never had any as good. I usually just add a little grated Parmesan or
Romano on top, rather than doing the whole crostini and swiss thing. I must
say, I can't quite imagine using Holland rusks, if they taste the way I
remember. Aren't they awfully sweet? A slice of toasted baguette would be
the way to go, for me.

On Aug 29, 6:11*pm, 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.

The decorations sound nice. How did you make the onion broth part?

Il 30/08/2011 00:11, A Moose in Love ha scritto:

> 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.

A nice recipe. I had a similar one i Milano: au gratin, with parmigiano
and a nice density.
--
Vilco
And the Family Stone
Il tris* di tortelli come stile di vita
* tre piatti separati, non il portatrucco della
barbie con tre tortelli qua e tre la

On Tue, 30 Aug 2011 11:15:03 -0400, "Janet" >
wrote:

> I must
> say, I can't quite imagine using Holland rusks, if they taste the way I
> remember. Aren't they awfully sweet?

I've never eaten Holland rusks, but google images showed savory uses.
They look like big melba toasts to me.

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

sf wrote:
> On Tue, 30 Aug 2011 11:15:03 -0400, "Janet" >
> wrote:
>
>> I must
>> say, I can't quite imagine using Holland rusks, if they taste the way I
>> remember. Aren't they awfully sweet?
>
> I've never eaten Holland rusks, but google images showed savory uses.
> They look like big melba toasts to me.
>
More like mutant large zweiback. I love'em!

On Aug 30, 1:01*pm, Kalmia > wrote:
> On Aug 29, 6:11*pm, 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.
>
> The decorations sound nice. *How did you make the onion broth part?

I didn't make it. I ate it at the restaurant that I worked at. The
onion soup itself was made with....an onion soup mix. Sorry. This
was back in 1971 or so. Making soups here in Kitchener using a mix
was acceptable back then.

On Aug 30, 2:11*pm, sf > wrote:
> On Tue, 30 Aug 2011 11:15:03 -0400, "Janet" >
> wrote:
>
> > I must
> > say, I can't quite imagine using Holland rusks, if they taste the way I
> > remember. Aren't they awfully sweet?
>
> I've never eaten Holland rusks, but google images showed savory uses.
> They look like big melba toasts to me.

They're like a nice round melba toast. They fit perfectly into the
French Onion soup bowl that we used. The bowl had a lip so that you
could fit a rusk right into it. You could of course make your own
round crouton.

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

I dont know why you are being so snarky because she expressed a desire to help her husbands nutrition. This isnt a cheese dish. French onion soup isnt about the cheese - it is about a rich beef stock and delicious carmelized onions. It isnt called French bread nor cheese soup nor French onion, bread, cheese, wine, cognac etc soup either. In fact some recipes and even french cafes dont cover the bowl with cheese. The bread has a bit of butter or oil and browned and then cheese is only on the toasted/grilled piece of French bread that floats in the bowl and goes under the heat to melt and slightly brown before serving. But then others do the entire bowl topped - I dont know if that is historic or due to our love for cheese or due to Americanized tourists.

writes:
>I dona t know why you are being so snarky because she expressed a
>desire to help her husbanda s nutrition. This isna t a cheese dish.
>French onion soup isna t about the cheese - it is about a rich beef
>stock and delicious carmelized onions. It isna t called French bread
>nor cheese soup nor French onion, bread, cheese, wine, cognac etc soup
>either. In fact some recipes and even french cafes dona t cover the
>bowl with cheese. The bread has a bit of butter or oil and browned and
>then cheese is only on the toasted/grilled piece of French bread that
>floats in the bowl and goes under the heat to melt and slightly brown
>before serving. But then others do the entire bowl topped - I dona t
>know if that is historic or due to our love for cheese or due to
>Americanized tourists.

When I was a kid I enjoyed the french onion soup at the Onion Crock
in Marquette, Michigan. It was in the American tourist style of entire
bowl topped but I remember the broth was delicious.

This was a small regional chain of restaurants that doesn't exist any
more but the company is still producing food:

<https://www.mlive.com/business/west-michigan/index.ssf/2011/01/soups_still_on_at_onion_crock.html>

On Fri, 14 Dec 2018 wrote:
>
>This isn’t a cheese dish. French onion soup isn’t about the cheese -
>it is about a rich beef stock and delicious carmelized onions.

Are those onions from Carmel California?

On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
> On Fri, 14 Dec 2018 wrote:
> >
> >This isnt a cheese dish. French onion soup isnt about the cheese -
> >it is about a rich beef stock and delicious carmelized onions.
>
> Are those onions from Carmel California?

It ain't real caramelized onions unless the onion comes from Carmel CA. All real cooks know that!

"dsi1" wrote in message
...

On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
> On Fri, 14 Dec 2018 wrote:
> >
> >This isnt a cheese dish. French onion soup isnt about the cheese -
> >it is about a rich beef stock and delicious carmelized onions.
>
> Are those onions from Carmel California?

It ain't real caramelized onions unless the onion comes from Carmel CA. All
real cooks know that!

--

Hey! You said 'caramelized'!! Are you secretly a Brit??

On 12/14/2018 3:24 PM, Ophelia wrote:
>
>
> Hey!Â* You said 'caramelized'!!Â* Are you secretly a Brit??
>
>
No, he just paid attention in English class.

"S Viemeister" wrote in message ...

On 12/14/2018 3:24 PM, Ophelia wrote:
>
>
> Hey! You said 'caramelized'!! Are you secretly a Brit??
>
>
No, he just paid attention in English class.
=

;p

On Fri, 14 Dec 2018 20:24:05 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
>> On Fri, 14 Dec 2018 wrote:
>> >
>> >This isn’t a cheese dish. French onion soup isn’t about the cheese -
>> >it is about a rich beef stock and delicious carmelized onions.
>>
>> Are those onions from Carmel California?
>
>It ain't real caramelized onions unless the onion comes from Carmel CA. All
>real cooks know that!

I thought caramelize was US and caramelise was UK. Am I wrong?

On Friday, December 14, 2018 at 10:25:14 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
> > On Fri, 14 Dec 2018 wrote:
> > >
> > >This isnt a cheese dish. French onion soup isnt about the cheese -
> > >it is about a rich beef stock and delicious carmelized onions.
> >
> > Are those onions from Carmel California?
>
> It ain't real caramelized onions unless the onion comes from Carmel CA. All
> real cooks know that!
>
> --
>
> Hey! You said 'caramelized'!! Are you secretly a Brit??

We could have been had you guys played your cards right. The Hawaiian Royals loved the Brits. I think you guys are swell too but in my case, I'm just a poor speller.

Speaking of Brits, I saw this guy sitting in a Jaguar motorcar. That's not unusual except that he was sitting in the trunk with his legs hanging out eating lunch. He would fling rice and meat at some birds. He looked pretty comfortable in there using a ice chest as an armrest. The Brits really know how to make a comfy trunk...

https://www.youtube.com/watch?v=czY0...DQM7ITI7d-Rs6Y

"Bruce" wrote in message ...

On Fri, 14 Dec 2018 20:24:05 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
>> On Fri, 14 Dec 2018 wrote:
>> >
>> >This isnt a cheese dish. French onion soup isnt about the cheese -
>> >it is about a rich beef stock and delicious carmelized onions.
>>
>> Are those onions from Carmel California?
>
>It ain't real caramelized onions unless the onion comes from Carmel CA. All
>real cooks know that!

I thought caramelize was US and caramelise was UK. Am I wrong?

==

Mostly, here, they say 'carmelise' or 'carmelize' which is what I was
meaning

"dsi1" wrote in message
...

On Friday, December 14, 2018 at 10:25:14 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
> > On Fri, 14 Dec 2018 wrote:
> > >
> > >This isnt a cheese dish. French onion soup isnt about the cheese -
> > >it is about a rich beef stock and delicious carmelized onions.
> >
> > Are those onions from Carmel California?
>
> It ain't real caramelized onions unless the onion comes from Carmel CA.
> All
> real cooks know that!
>
> --
>
> Hey! You said 'caramelized'!! Are you secretly a Brit??

We could have been had you guys played your cards right. The Hawaiian Royals
loved the Brits. I think you guys are swell too but in my case, I'm just a
poor speller.

Speaking of Brits, I saw this guy sitting in a Jaguar motorcar. That's not
unusual except that he was sitting in the trunk with his legs hanging out
eating lunch. He would fling rice and meat at some birds. He looked pretty
comfortable in there using a ice chest as an armrest. The Brits really know
how to make a comfy trunk...

LOL

https://www.youtube.com/watch?v=czY0...DQM7ITI7d-Rs6Y

On Sat, 15 Dec 2018 07:22:49 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message ...
>
>On Fri, 14 Dec 2018 20:24:05 -0000, "Ophelia" >
>wrote:
>
>>
>>
>>"dsi1" wrote in message
...
>>
>>On Friday, December 14, 2018 at 8:46:54 AM UTC-10, Sheldon wrote:
>>> On Fri, 14 Dec 2018 wrote:
>>> >
>>> >This isn’t a cheese dish. French onion soup isn’t about the cheese -
>>> >it is about a rich beef stock and delicious carmelized onions.
>>>
>>> Are those onions from Carmel California?
>>
>>It ain't real caramelized onions unless the onion comes from Carmel CA. All
>>real cooks know that!
>
>I thought caramelize was US and caramelise was UK. Am I wrong?
>
>==
>
>Mostly, here, they say 'carmelise' or 'carmelize' which is what I was
>meaning

Oh, I hadn't thought of that one.