In my time, many a crock of french onion soup has been set before me, but today I met the very best one.

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Red onions. Sherry. Bay leaf. Garlic croutons made from fresh French bread. A thick blanket of melted swiss (sharp and bitey) encrusted with toasted garlic. Holy shit.

― Asymmetric Cocktails (Jody Beth Rosen), Saturday, 2 August 2003 22:43 (twenty-two years ago)

I MUST

― s1utsky (slutsky), Saturday, 2 August 2003 22:46 (twenty-two years ago)

It was so filling I had to bring most of my roast beef & bacon triple-decker home.

― Asymmetric Cocktails (Jody Beth Rosen), Saturday, 2 August 2003 22:51 (twenty-two years ago)

Wow. wow. wow.

― s1utsky (slutsky), Saturday, 2 August 2003 22:53 (twenty-two years ago)

That sounds fantastic.

― Matt (Matt), Saturday, 2 August 2003 22:58 (twenty-two years ago)

*mouth waters*

― Chris Radford (Chris Radford), Saturday, 2 August 2003 23:19 (twenty-two years ago)

OH MY GOD, THAT SOUNDS AMAZING. *sighs*

― Just Deanna (Dee the Lurker), Saturday, 2 August 2003 23:52 (twenty-two years ago)

I'm obsessed with that menu. I love menus like that.

― s1utsky (slutsky), Sunday, 3 August 2003 01:16 (twenty-two years ago)

Somewhat fortuitously, the Food Network is showing the "onion" episode of Iron Chef!

― Asymmetric Cocktails (Jody Beth Rosen), Sunday, 3 August 2003 01:22 (twenty-two years ago)

and the challenger is a diner cook!

― Asymmetric Cocktails (Jody Beth Rosen), Sunday, 3 August 2003 01:24 (twenty-two years ago)

I just stuffed myself to the frickin gills, but my mouth is still watering at that description.

― oops (Oops), Sunday, 3 August 2003 01:50 (twenty-two years ago)

What *is* an assymetric cocktail (since we are on a food thread)?
And the soup sounds fab--it really is hard to get a good French Onion soup. If I were on the east coast I would be at that place immediately.

― Orbit (Orbit), Sunday, 3 August 2003 02:21 (twenty-two years ago)

I've been wanting to make some for a while now. Everyone tells me to just use a shitload of onions and beef broth. Can anyone point me to a recipe?

― Elliot (Elliot), Sunday, 3 August 2003 02:35 (twenty-two years ago)

What *is* an assymetric cocktail

I dunno, just saw the phrase in chat yesterday and thought it sounded cool. :-)

― Asymmetric Cocktails (Jody Beth Rosen), Sunday, 3 August 2003 02:48 (twenty-two years ago)

Can anyone point me to a recipe?

I'm making some next week... I think I'm gonna wing it and see how it turns out. If it's good I'll post a recipe. But yes, beef broth and sherry and garlic.

― Asymmetric Cocktails (Jody Beth Rosen), Sunday, 3 August 2003 02:51 (twenty-two years ago)

Being made jealous of food again! GRRR!

TS: asymmetric vs. assymetric. I fear that the latter might not be popular.

― Ned Raggett (Ned), Sunday, 3 August 2003 14:47 (twenty-two years ago)

assy-metric cock-tails

― Asymmetric Cocktails (Jody Beth Rosen), Sunday, 3 August 2003 16:02 (twenty-two years ago)

melted swiss (sharp and bitey)

= Gruyere cheese? And was the bay leaf still in the soup when they served it?

― Sommermute (Wintermute), Sunday, 3 August 2003 18:13 (twenty-two years ago)

Could have been gruyere... had a slightly sour taste to it (in a good way).

There was just a small crumble of bay leaf in the soup, probably left in by accident. I took it out of course, but I liked knowing it was there.

― Asymmetric Cocktails (Jody Beth Rosen), Sunday, 3 August 2003 18:18 (twenty-two years ago)

I have done the sherry thing and my oh my is it tasty but apparently the authentic version should be with white wine and it therefore remains colourless. I think it should not turn into a broth that is the secret of all soups and sauces. It is all about when to stop and what to leave out. It is all about patience and letting it simmerr..rr.

― kayT (kaytee), Sunday, 3 August 2003 18:27 (twenty-two years ago)

I can't pull myself away from the menu to comment.

*drool* *passes out*

― Chris Barrus (Chris Barrus), Monday, 4 August 2003 09:21 (twenty-two years ago)

I thought that the original French onion soup shouldn't be colourless at all and indeed should be brown, largely due to the ultra-long caramelization of the onions?

― chris (chris), Monday, 4 August 2003 09:23 (twenty-two years ago)

brown, definately and the cheese has to be gruyere.

― Ed (dali), Monday, 4 August 2003 10:17 (twenty-two years ago)

I love French onion soup. I fool myself into forgetting that it's made with beef broth so I can pretend it's vegetarian.

― NA (Nick A.), Monday, 4 August 2003 11:15 (twenty-two years ago)

http://www.sib.hb.se/norrland/homer_drool.gif

― homerlicious (nickalicious), Monday, 4 August 2003 12:54 (twenty-two years ago)

four years pass...

this is just as good with veggie broth. bay leaves, sherry and garlic are a must, though.

― ☪, Friday, 16 November 2007 22:20 (eighteen years ago)

Link me to the best French onion soup recipe on the web, please, as I intend to make some.

― moley, Friday, 16 November 2007 22:57 (eighteen years ago)

its more abt the technique of carmelizing the onions and splashing a little wine on the crusties what formed on the pan before they burn thats where the flavor comes from the crusties just keep liquefying the crusties over n over. then you can use yr recipe or whatever to finish the broth.

― jhøshea, Friday, 16 November 2007 23:03 (eighteen years ago)

Liquify the crusties. Got it. This should be called the Thatcher method.

― moley, Friday, 16 November 2007 23:35 (eighteen years ago)

i'm going back to new york for xmas break. i must taste of this onion soup again.

― get bent, Saturday, 17 November 2007 01:18 (eighteen years ago)

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