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Old 01-19-2007, 01:52 PM   #31
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I agree. When I make crocks of onion soup with a nice thick melted cheese/gratineed topping, the only other thing I might serve with it would be a mixed green salad.

I wouldn't be able to eat anything else if I tried.

Now if you were going to serve the onion soup plain without the bread & cheese topping, then you could really serve any type of plain roasted meat dish you liked afterwards.
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Old 01-19-2007, 02:50 PM   #32
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You certainly could use a smaller portion as a first course.
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Old 01-19-2007, 04:00 PM   #33
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Quote:
Originally Posted by bette123
What sort of meat recipes does anyone have to make to go along with French onion soup?
Hey bette123!!

Welcome to DC....It's a fun place!

I think most folks eat french onion as a "full meal deal" That being said...it certainly could be used as a soup course for most anything else you enjoy!

Again welcome to DC...Enjoy your stay!!
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Old 01-19-2007, 04:56 PM   #34
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We really gotta have our meat! I have a really good recipe for FOS but would like to have some chicken with it or something. I just simply can't think of any way to prepare it the would complement the soup. Plain roasted just doesn't grab me
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Old 01-19-2007, 05:21 PM   #35
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I eat it as a full meal with a salad when cooking for myself, but I almost always serve it as a starter in ramekins when others are over. I love to follow up FOS with something beefy/meaty like a hunk of fridge' aged chateaubriand or boneless rib-roast. Pretty much any meat cooked with a dry cooking method works well as a follow-up.
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Old 01-19-2007, 05:29 PM   #36
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I agree with Nicholas that the best "meat" followup would be a plain basic roast - either of beef or chicken.
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Old 01-19-2007, 09:05 PM   #37
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I just add beef to the soup in the first place. It makes it a meal in itself.
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Old 01-19-2007, 09:26 PM   #38
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Soup is a first course for DH. And a small serving please. I can make a hearty soup with Homemade Bread into a meal.
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Old 01-20-2007, 04:34 AM   #39
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i just made onion soup for 3 about a week ago. i used 5 large onions, which finally reduced to a golden brown mass about 2/3 the size of my fist.

i always go about half and half on the beef and chicken. i had made both a beef and a chicken glace the day before. i don't know that you'd say it tastes like veal, but it is good.

i just finish the soup with a nice dry sherry. for me, additions like worchestershire sauce, soy sauce, etc. just mask the wonderful taste and savoryness of a well made soup.

the rest of the meal consisted of:

- appetizer of mixed homemade pickled vegetables with prociutto and feta
- onion soup with the gruyere still bubbling when served
- tornedos of chicken breast perigordine(perigeoux?). please don't quote me on the spelling. it's chicken with foie gras and a madeira sauce with truffles. served on a large crouton, with braised greens
- raspberry mousse

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