"Wim van Bemmel" > wrote in message
...
> On Mon, 09 Feb 2009 21:16:10 -0800, Bob Terwilliger wrote:
>
>> Wim wrote:
>>
>>> There is definitely something verry wrong in this recipe. Probably more
>>> than something. Dicing the onions to start with.. Two types of broth,
>>> vinegar, sherry wine, and browning the onions, no flour to thicken. Any
>>> Swiss cheese. What else can be wrong? It may be a tasty soup, but no
>>> way it is French Onion Soup.
>>
>> Flour to thicken? Bad idea. Is that the way it's made in the Nether
>> Regions?
>>
>>
>>> The best that can be said: it is American food soup.
>>
>> Yeah, not like that great bananas-with-endive DUTCH cuisine! No wonder
>> you moved to France, even though you probably get ridiculed by your
>> neighbors on a daily basis without even realizing it.
>>
>> Bob
>
> No doubt, but I rather get ridiculed by neigbors in southern France, than
> in rainy Holland.
> And onion soup starts with flowering the cut onions. And let them simmer
> in butter or oil some time. Then gently pour in the broth. That is how it
> is done.
>
> --
> Groet, salut, Wim.

You shouldn't flour the cut uncooked onions. You slice them, brown them, and
then add the flour and cook to make the quasi roux. Then you add your broth
and simmer.

ther