Pvoyageuse

" But because it's french we have to pretend it's a culinary delicacy".

Too bad for you if you feel obliged to pretend. No French person ever considers it as a delicacy. It is a hearty and cheap country soup meant to warm you up after a long day's work out in the fields.

Robespierre

1. Mme. Robespierre's (with thanks to Mme. Crocker)

2. [tie] <i>The Keg</i> at Desert Ridge Phoenix

3. [tie] <i>Steak'n'Ale</i> 51st St. Tulsa

RM67

French onion soup always looks delicious with that bit of melty grated cheese on top, but always tastes vile - salty and burnt!

Proper english onion soup with a much lighter herby stock and the onions uncaramelized tastes miles better.

The Waffle House in Norwich does a good one (no Alan Partridge jokes please!).

cat111719

I posted a thread looking for recipes for this in the Lounge just last night. We had it twice, and both were excellent.

The first was in the 5th (hope it wasn't the same place as travelme) called Les Gourmands de Notre Dame. We went in late, and that is all I ordered and it was fine.

Same with the place in Montmartre. It was called Au Cadet de Gascogne.

cigalechanta

jsmith, that was Au Pied in Les Halles back then. They were open all night to feed the farmers and workers at Les Halles

paulimoss

George V....nice lobby flowers-enjoy

hpeabody

Bookmarking

MademoiselleFifi

see also this thread: http://www.fodors.com/forums/threads...p;tid=35056106

wellididntknowthat

Have to disgree with CW. Had French onion soup a few times now in Paris and never been disappointed. Its no delicacy and considered by the French in much the same way a Scotch Broth is here, just a great treat on a cold day. Nothing nicer than breaking through the topping and all the steam from the soup escaping. The smell of onions and stock is pure heaven.

I have howver had bovril and cheese and onion crisps at the footie on many occasions. Can never have to much pepper.

Cholmondley_Warner

&gt;&gt;&gt;&gt;&gt;&gt;while that's happening, toast some bread that's smaller in diameter than your soup bowl, grate some cheese [gruyere if you've got it, cheddar if not] toast the cheese on top of the bread, and then place in the bowl and pour the soup on it&gt;&gt;&gt;&gt;

Then throw it away and go and get some proper soup like mulligatawny, oxtail, scotch broth, pea and ham, potato and leek etc etc etc.

There's no point in being bloody silly about this.

annhig

OK CW, I think that we've established that you don't like FOS.

I don't like oxtail.

now let's talk about something important like how you're getting to the match against Udinese.

regards, ann

TPAYT

I'm from Wisconsin, and we do like our cheese.

IMO, the French onion soup in Paris never has enough of it.

Cholmondley_Warner

now let's talk about something important like how you're getting to the match against Udinese.&gt;&gt;&gt;&gt;

Private charter to Trieste - coaches to the ground. All good.

ekscrunchy

After all this talk about onion soup in Paris (Yes, I have had it at Au Pied de Cochon and it was excellent), I am going to post a recipe for ITALIAN onion soup from the region of Romagna courtesy of Mario Batali:

Before you scoff, let me tell you that no, it does not have the cheese melted on top, but it is one of the favorite light dinner dishes in this house. It is simple to make and the ingredients are inexpensive. (I substitute duck or goose fat for the fatback; you could just use olive oil and butter):


http://www.italiankitchen.com/recipe...ia_romagna.cfm

tico

Thanks, ekscrunchy

That link is a treasure!

Madison

There's a cafe across from the Tuileries called Le Welcome. It has a lot of tourists because it is right on the Rue de Rivoli but their onion soup is so good. Lots of broth, bread and guyere cheese. A meal in itself