Bob Terwilliger wrote:

>
> 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


Merci beaucoup! I'll try that.

gloria p