When eating French onion soup...

Post Reply New Topic

Got kind of a weird question but here it goes. When you go to a pub - in our out of town, doesn't matter who knows you, and your sitting there grabbing lunch or dinner and decide to get a crock of French onion soup with your meal, they almost always have the cheese - is it swiss or provalone? I have no idea, its always hanging out over the sides and dripping down the sides of the bowl. Is it weird to eat it off the sides? I'm trying to think of something I'd compare this to... is it like getting desert and eating the chocolate syrup off the plate or getting a sundae in a sundae glass and eating it off the base of the glass? The first is pretty normal, the second I'd imagine raises a few eyebrows.

I wouldn't consider leaving any cheese uneaten. I think it's swiss btw.

I don't know. Hm, if it's yummy, I'd eat every bit of it.

French Onion soup normally has gruyere cheese which is similar to swiss, and licking the bowl is ok, never waste cheese

There's no ladylike way to consume French onion soup. Just don't do it. Much like spaghetti (good I'm not an Italian food affianado (sp?)) - spaghetti just LOOKS messy!

I'm the kind that eats pizza with a knife & fork. And a napkin.

French onion soup is a no-no. I.e., don't order the dish on a date. As to the cheese.....thanks Friskeygirl - I hadn't considered before. I don't know much about cheese (except the individually sliced American kind wrapped in cellophane)!

Soup actually comes from a can, not a French restaurant.

Actually neither of those are too bad, they just take a considerable amount of finesse. Knowing how to chop up the cheese with the edge of your spoon or twirl the spaghetti on a fork with your spoon so you aren't clipping off stragglers and letting them fall back into the bowl is pretty much the name of the game.

Now what I can agree with you whole heartedly - wet-rub wings and crawfish. Wet rub wings there's no avoiding having your hands wrapped in sauce, part of why I'll almost always pass them up for a good dry rub. Crawfish, they're delicious but, if you ever go to Joe's Crab Shack and get the steamer pot full of them - it'll be a two hour meal, there's nothing you can do but rip into them like a caveman's awkwardness (they don't hold form like crab or lobster so much), and in the end - much like I've heard about escargot, you've put in way too much work to even get yourself satiated, with any luck you may even worked up an appetite by the time you're done. Thankfully those steamer come with kabassi, corn on the cob, and a good baked/steamed potato already in the mix.

It's against my beliefs to leave cheese uneaten. I say go for it.

I Love Cheese!

I have made French onion soup before using several recipes and the cheese is almost always gruyere.

However, I would bet that any cheese would do the trick pretty well, as long as it melts and toasts properly.

gruyere or provolone, don't waste the cheese.

I had someone grill me (no pun intended) on why it was called 'French' onion soup since we obviously didn't use onions from France. I tried to tell her it was in the STYLE of France but she couldn't grasp the concept.

either way, mmm. . .

Merle

I knock the cheese that sticks to the side of the bowl off with my fork or spoon and eat it that way. It may not be the correct thing to do, but I don't care.