Quote:
Originally Posted by slapass
Now when did it become acceptable to put cheese on it? I always thought it was sans cheese.
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i may be bastardizing mine, but when i make them at home, i put swiss on them, i don't order them that way on the outside though and would never ask even!
Quote:
Originally Posted by Arnox
Skip to 1:50 for a segment on this.
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hah, that was xcllnt. and that was a slow day, based on my experience, it really is like the dmv in there. partly why i'm partial to cole's, + coles's has a killer full bar and is stumble home close.
Quote:
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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i haven't made french dip sammies and homemade onion soup in ages, but this has me thinking i need to geta crock and make some. my version of onion soup is/was quite simple, slice up some really nice onions, put them in beef consomme, simmer for a long time. there might be a spice or 2 but i can't recall, i'm going to go to my recipe folder, might be some clues...............