The Cook wrote:
> On Wed, 11 Feb 2009 08:17:46 -0500, "Dora" > wrote:
>
>> The Cook wrote:
>>>
>>> Ready to see if we can get Seville oranges?
>>
>> Ready for a trip to Spain? And people in the UK are saying they're
>> available in the markets right now (season is January to March).
>> Oh, how I wish.....
>>
>> Dora
>
>
> Maybe I should check some of the up scale groceries. We will be in
> Chapel Hill and Raleigh later this week so will look around. Reminder
> to self, check the number of oranges needed for marmalade.

I sincerely hope you can track them down. Sadly, it looks as though I'm
out of the marmalade making business - I'm now in a retirement community
with limited kitchen space and storage. With dinner provided here, I
hope I don't forget to cook!

Dora wrote on Wed, 11 Feb 2009 11:24:43 -0500:

The subject intrigued me since it semed like a mistaken history or
possibly a remarkable recipe :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 11 Feb 2009 16:29:50 GMT, "James Silverton"
> wrote:

> Dora wrote on Wed, 11 Feb 2009 11:24:43 -0500:
>
>The subject intrigued me since it semed like a mistaken history or
>possibly a remarkable recipe :-)


Three or 4 years ago Dora and I were looking for Seville oranges for
marmalade. We found a source in Florida and ordered. They did not
show up. Couldn't reach the seller. I called the Florida Citrus
Commission and the person was not registered with them or the
registration had expired. Called credit card company and got charges
removed. I don't think that either of us lost money. We were just
disappointed.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
> On Wed, 11 Feb 2009 16:29:50 GMT, "James Silverton"
> > wrote:
>
>> Dora wrote on Wed, 11 Feb 2009 11:24:43 -0500:
>>
>> The subject intrigued me since it semed like a mistaken history or
>> possibly a remarkable recipe :-)
>
>
> Three or 4 years ago Dora and I were looking for Seville oranges for
> marmalade. We found a source in Florida and ordered. They did not
> show up. Couldn't reach the seller. I called the Florida Citrus
> Commission and the person was not registered with them or the
> registration had expired. Called credit card company and got charges
> removed. I don't think that either of us lost money. We were just
> disappointed.

Due to your efforts, Susan, I didn't lose any money but that was quite
an experience, wasn't it.
James - I see your point, looking at my subject line! How could one
turn onion soup into marmalade?? I know of onion jam, but still.....

The Cook wrote:
> On Wed, 11 Feb 2009 16:29:50 GMT, "James Silverton"
> > wrote:
>
>> Dora wrote on Wed, 11 Feb 2009 11:24:43 -0500:
>>
>> The subject intrigued me since it semed like a mistaken history or
>> possibly a remarkable recipe :-)
>
>
> Three or 4 years ago Dora and I were looking for Seville oranges for
> marmalade. We found a source in Florida and ordered. They did not
> show up. Couldn't reach the seller. I called the Florida Citrus
> Commission and the person was not registered with them or the
> registration had expired. Called credit card company and got charges
> removed. I don't think that either of us lost money. We were just
> disappointed.


Come to think of it, this is about the time of year that Seville oranges
are available. It may even be too late. I still have a pretty good stock
of Seville orange marmalade so I haven't been looking, but I usually
spot them in my weekly shopping excursions. They are usually only
available here for a week or two each winter.

On Tue, 10 Feb 2009 12:25:03 -0500, "Dora" > wrote:

>Here's my favorite recipe, which I can heartily recommend:
>
>
>* Exported from MasterCook *
>
> Onion Soup

DORA! So good to see you! Where have you been hiding? Or have I
just not been reading the threads you have been posting to?

Hugs,
Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
>
> DORA! So good to see you! Where have you been hiding? Or have I
> just not been reading the threads you have been posting to?
>
> Hugs,
> Carol

I haven't posted for almost a year, Carol, not only for health reasons
but for lack of a computer among other things. Write me (if you want)
at .

I hope all is well at your end.

Hugs to you, too!
Dora

On Tue 10 Feb 2009 10:25:03a, Dora told us...

> merryb wrote:
>> I attempted making this this past week. I used half sweet onions, and
>> half yellow. It was waaay too sweet, even after adding plenty of
>> pepper. Guess I should have just used plain old yellow onions? Any
>> suggestions? TIA!!
>
> Here's my favorite recipe, which I can heartily recommend:
>
>
> * Exported from MasterCook *
>
> Onion Soup
>
> Recipe By :Fernande Garvin
> Serving Size : 6 Preparation Time :0:00
> Categories : *French Soups/Stews
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 medium onions -- thinly sliced
> 2 tablespoons butter
> 1 tablespoon flour
> 2 cups consommé
> 4 cups water
> 1/4 cup boiled milk
> 1/4 pound grated Swiss cheese
> 6 slices French bread -- dried in oven, not
> -- toasted
> salt and pepper -- to taste
> 2 tablespoons melted butter
>
> In heavy skillet, cook onions in heated butter until slightly browned.
> Sprinkle with flour and cook over low flame until golden, never allowing
> them to become dark brown. Add consommé and water. Bring to boil,
> stirring constantly with a wooden spoon, then simmer gently for 20
> minutes uncovered. Add milk. Pour into ovenproof casserole or
> individual bowls. Place slices of bread on top. Sprinkle generously
> with cheese. Add pepper. Sprinkle with melted butter. Brown quickly
> under broiler flame. Serve.
>
> Comments: If there is one French dish which is popular all over the
> world, in all categories of restaurants, it is onion soup. Every day,
> everywhere, people expectantly order onion soup, but what they too often
> get is a sorry brew, the result of a long series of deteriorations of
> the original recipe.
>
> Honest-to-goodness onion soup is neither expensive nor difficult to
> make. The important thing is that the taste of onion is well blended
> and not bitter or harsh. The soup has the consistency of light cream
> and is of a golden color. It is not a clear broth in which float small
> pieces of dark and desiccated onion and a few specks of grated cheese.
> Grated cheese may be added at the table, but a sufficient quantity has
> to cook in the soup itself.
>
> Note that the slices of bread should be dried in a heated oven after the
> flame has been turned off. Do not toast them.
>
> With proper care, you will get a smooth, soothing, golden soup, which
> succeeds in being both pungent and delicate -- no small achievement
> indeed!
>
> Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
>
> Dora

That sounds delicious, Dora, and it's *SO* good to see you posting again.
How are you doing?

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Wednesday, 02(II)/11(XI)/09(MMIX)
************************************************** **********************
Countdown till President's Day
4dys 3hrs 10mins
************************************************** **********************
The cat is, above all things, a dramatist.
************************************************** **********************

On Thu, 12 Feb 2009 03:51:09 +0000, Wayne Boatwright wrote:

> On Tue 10 Feb 2009 10:25:03a, Dora told us...
>
>> merryb wrote:
>>> I attempted making this this past week. I used half sweet onions, and
>>> half yellow. It was waaay too sweet, even after adding plenty of
>>> pepper. Guess I should have just used plain old yellow onions? Any
>>> suggestions? TIA!!
>>
>> Here's my favorite recipe, which I can heartily recommend:
>>
>>
>> * Exported from MasterCook *
>>
>> Onion Soup
>>
>> Recipe By :Fernande Garvin
>> Serving Size : 6 Preparation Time :0:00 Categories : *French
>> Soups/Stews
>>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 3 medium onions -- thinly sliced 2 tablespoons
>> butter
>> 1 tablespoon flour
>> 2 cups consommé
>> 4 cups water
>> 1/4 cup boiled milk
>> 1/4 pound grated Swiss cheese
>> 6 slices French bread -- dried in oven, not
>> -- toasted
>> salt and pepper -- to taste
>> 2 tablespoons melted butter
>>
>> In heavy skillet, cook onions in heated butter until slightly browned.
>> Sprinkle with flour and cook over low flame until golden, never
>> allowing them to become dark brown. Add consommé and water. Bring to
>> boil, stirring constantly with a wooden spoon, then simmer gently for
>> 20 minutes uncovered. Add milk. Pour into ovenproof casserole or
>> individual bowls. Place slices of bread on top. Sprinkle generously
>> with cheese. Add pepper. Sprinkle with melted butter. Brown quickly
>> under broiler flame. Serve.
>>
>> Comments: If there is one French dish which is popular all over the
>> world, in all categories of restaurants, it is onion soup. Every day,
>> everywhere, people expectantly order onion soup, but what they too
>> often get is a sorry brew, the result of a long series of
>> deteriorations of the original recipe.
>>
>> Honest-to-goodness onion soup is neither expensive nor difficult to
>> make. The important thing is that the taste of onion is well blended
>> and not bitter or harsh. The soup has the consistency of light cream
>> and is of a golden color. It is not a clear broth in which float small
>> pieces of dark and desiccated onion and a few specks of grated cheese.
>> Grated cheese may be added at the table, but a sufficient quantity has
>> to cook in the soup itself.
>>
>> Note that the slices of bread should be dried in a heated oven after
>> the flame has been turned off. Do not toast them.
>>
>> With proper care, you will get a smooth, soothing, golden soup, which
>> succeeds in being both pungent and delicate -- no small achievement
>> indeed!
>>
>> Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
>>
>> Dora
>
> That sounds delicious, Dora, and it's *SO* good to see you posting
> again. How are you doing?

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.

--
Groet, salut, Wim.

Wayne Boatwright wrote:
>
> That sounds delicious, Dora, and it's *SO* good to see you posting
> again. How are you doing?

Good, Wayne - thanks for asking. Can['t whip my weight in wildcats yet,
though!
Dora

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