Laughed through it and loved it! Plus, some useful cooking tips sprinkled throughout. Thank you for the wonderful essay that has almost inspired me to try it. Or can I come to your house?
Oh, YES - do come over. I'll happily answer the door for you - or Rick will, if for any reason I can't. Thanks so much, as always, for reading - and commenting. And, by the way, how are you at slicing onions?
Love this! And ,I, too, have made FOS using Julia’s recipe, including the beef broth, but only in my young and foolish days. It does make a spectacularly good soup, although I’m not sure that one only half that good wouldn’t dazzle most of my dinner guests. Going to have to try your (and NYT’s) version!
Oh dear … with all respects to your friend’s suggestion which is surely excellent in most cases, but in this instance, IMHO you have actually achieved perfection, so go ahead and “… Mess with Texas”, but please, not, with your onion soup !
Laughed through it and loved it! Plus, some useful cooking tips sprinkled throughout. Thank you for the wonderful essay that has almost inspired me to try it. Or can I come to your house?
Oh, YES - do come over. I'll happily answer the door for you - or Rick will, if for any reason I can't. Thanks so much, as always, for reading - and commenting. And, by the way, how are you at slicing onions?
Better then my spouse! I'm with you.
So funny! A delicious soup for which I gave a few stirs of the onions. Credit where credit is due.
AND toasted the bread w/cheese. AND, most important of all, proofed the piece, catching all my errors. Its (or is it, It's) a major task?!
Love this! And ,I, too, have made FOS using Julia’s recipe, including the beef broth, but only in my young and foolish days. It does make a spectacularly good soup, although I’m not sure that one only half that good wouldn’t dazzle most of my dinner guests. Going to have to try your (and NYT’s) version!
I KNOW yours was fab. Remember, I've cooked with you.
So fun to read, but, also, is a gift from an accomplished chef giving all aspiring chefs permission to use store-bought stocks! Thank you!
And friend Edie suggests going for beef bone broth to make it even richer. Will be trying that next.
Oh dear … with all respects to your friend’s suggestion which is surely excellent in most cases, but in this instance, IMHO you have actually achieved perfection, so go ahead and “… Mess with Texas”, but please, not, with your onion soup !
HaHaHaHa! You will DEFINITELY be invited back.
It is “it’s”
It is, it's, its something that I will, I'll, Ill NEVER be able to master!