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?