Wim van Bemmel wrote:
>
> This is a very good recipe. I'd leave out the milk, but it won't harm
> either.
> Most important is to start with a good broth or consommé. And not to
> let the onions brown.
> This is the real French Onion Soup.

Wim

Thanks, Wim. I've also used clear chicken broth, for a more delicate
flavour. I first learned of that from a friend from Alsace-Lorraine.
What say you? I don't dislike the small amount of milk.

Dora