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Article: Baked, cheesy crust assures a very tasty French onion soup
- Article from:
- Post-Tribune (IN)
- Article date:
- January 10, 2007
- Author:
CopyrightCopyright, 2007, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
The French have an affinity for foods with thick crusts. Perhaps it is because of the attractive appearance a glossy crust makes atop a baked quiche or fire-braised crème brulee. After all, the French have always been keen on good looks.
Or, maybe the thick outer shell creates some level of anticipation and sport at the dinner table. How exciting it is to pierce through the sugar-encrusted surface of a crème brulee and feast on the warm custard inside! And the crackle of the rigid crust of French bread when broken is heartening, as if it is reassurance to the tasty treasure that awaits you.
But the crust of a French onion soup ...