On Tue, 10 Feb 2009 16:49:34 -0800, Theron wrote:

> "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

That is another way to do. The idea is to create a slightly browned roux
first. And to not browning the onions too much, they get bitter. Slightly
coloured is enough.
But, most important, with a bad broth you get bad soup.

--
Groet, salut, Wim.