With the quantity of butter, wine, olive oil impregnated toasted croutes and grated cheese in Julia Child's version of Onion soup. I remain unrepentant on the subject of bouillon cubes. I say, "Make lace, not stock". Incidentally, while my 1968 copy of The French Chef cookbook seems to open naturally to the oil stained page with the onion soup recipe, it also seems to open invitingly to the Poatage Parmentier page which yields a leek and potato soup recipe that makes the most divine Vichyssoise. I think I have owned the book for 40 years for just these two recipes. Devon In a message dated 10/28/2009 11:54:11 A.M. Eastern Daylight Time, [email protected] writes:
Devon, Can I come and huddle with you in the street too? :-) I have a decent recipe for French onion soup - and it'll make me even more of a heretic since it's from an Australian Woman's Weekly cookbook, so it's an Australian version of a French classic. But it has some sherry in it and I think it calls for gruyere cheese and not cheddar, so it's not a total abomination. :-) French onion soup sounds really good today. Might have to go and get some onions and bacon and make some for dinner one night. My 2 child units don't care for it, but DH enjoys it occasionally. And don't ask me how I make my gumbo, coz it'll make me even worse of a heretic :-) Helen, Aussie in Duvall, WA To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
