Originally Posted by RandyRandy

It is absolutely French. My mother (straight off the boat from France) still makes French Onion soup when it's cold outside, using crocks she brought from Alsace. The broth is spiked with Cognac and the cheese used to top the crocks is gruyere, France's version of what we call Swiss cheese. It's finished in the oven, and I can still see my mother pulling out the crocks by the handles, using oven mitts!

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