sf wrote:

>>> Roasting beef bones and vegetables before making stock.
>>> I did it with the standing rib roast bones from Christmas
>>> dinner. The stock is deee-licious, so good I don't want to
>>> waste it on something mundane. It's in the freezer till I
>>> think of something worthy of it.
>>
>> Might I suggest onion soup?
>>
> Not just "any" onion soup.... *french* onion soup with all those yummy
> caramelized onions and cheese.

I didn't want to get into the whole discussion about how what Americans call
"French" onion soup isn't what you'll get if you order onion soup in France.

In the event that Gloria decides to make onion soup gratinée, I'll mention
that I very much favor pole-to-pole slicing of the onions; it breaks fewer
cell walls and results in a much better flavor and texture of the
caramelized onions. I also use Gruyère for the cheese, and I use both sliced
cheese and shredded cheese.

Bob