The second recipe, that of Julia Child is one that I used to make a lot before I became calorie conscious. It is very good, exquisitely tasty, and using a beef soup made from a bouillon cube works just fine, in fact, I doubt it could be much better if you used the homemade stock. You can make the soup ahead and then reheat it, put it in a bowl with the toasted bread and cheese on top and put it under the broiler for a quick Saturday lunch on a cold day. I did make it in individual French soup bowls which I think tends to help the toasted bread float and hold up the cheese up so that it becomes nicely toasted under the broiler. Yum. Devon In a message dated 10/23/2009 11:40:34 A.M. Eastern Daylight Time, [email protected] writes:
I have had authentic French cousine here in the states near our little town. The chef was trained in France for that purpose and set up her restaurant in a town just down from where I live. It was a big to-do! This was back in the 70s and 80s. She since has moved on and went back to France I believe. But I do recall her French onion soup and is as you describe, David. I did find these links to supposedly authentic French onion soup that might be similar and worth a try. The sound yummy and already I am drooling!! http://www.theheartofnewengland.com/food-FrenchOnionSoup.html http://www.recipezaar.com/Authentic-French-Onion-Soup-Courtesy-of-Julia-Chil d-356428 Enjoy! Mark, aka Tatman website: http://www.tat-man.net blog: http://tatmantats.wordpress.com etsy shop: http://tatman.etsy.com To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
