Onion soup question
One of my great dining pleasures is onion soup. BUT...Why are the onions always cut so large that they hang over the spoon. No matter who is preparing the soup, either a slice of bread and melted cheese which just strings out and makes for an uncomfortable spoonful. In my perfect wotld, 86 the bread, cheese and the crock it is always presented in..
Jfood hears you and when he makes onion soup he solves two of the issues he always disliked in a resto. Like you the onions always hung over the edge and no matter how he tried some soup would flop around off the onion. When jfood makes it he cuts the onion in smaller (usually 1/6 rings). Works great.
The other item that bothered him was the slice of bread. Many may not know this but there is a huge purpose to the bread. It forms the base while floating in the soup for the cheese to float on. But jfood disliked fighting to cut the bread. His solution was to cube the bread and then bake it into large crouton sized pieces. Then onto the soup, a couple of slices of gruyere and under the broiler.
Stringing, well that's part of the fun. Take a pinch between your fingers and pull away from the mouth. And then smile.
But 86 3/4 of the dish, nah, that ain't happening at casa jfood.
Ah, you bring back memories! In the 70's and 80's, there was a small French restaurant in Toronto called "Gaston's". He served traditional French classics, which were great, but was most famous for his onion soup. Fabulous, deeply flavoured beef broth, sweet caramelized onions, and a big crouton on which sat a mound of melted cheese. I don't understand jfood's problem with the bread; Gaston's crouton had already soaked up so much broth, it cut easily with the spoon.
And the stringy cheese? Gaston's elegant solution was to serve, alongside the soup, a pair of scissors with which to, if you'll pardon the expression, "cut the cheese".