Real simple, traditional french onion soup, with slices of brisket, cut in quarters, under the melted swiss and provolone cheese…my soup of the week. [:p]
Sounds excellent. What’s your onion-to-broth ratio? At some places I’ve had FOS that was practically an onion stew while at others the soup was fairly brothy (my preference). Do you put a crouton or bread round under the cheese?
Brad, ratio wise, It’s an eyeball thing, not too many onions nor too much broth, I love onions but I’m not interested on filling up on them, that said I do pile on the Swiss and Provolone, on top of some large garlic garlic parmesean cheese croutons we make from deep fat frying our kaiser rolls, under the broiler till it starts to brown.