Beef Brisket French Onion Soup

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.

sounds yummy!!!

I like "Beef Brisket Swiss Onion Soup" better.

joerogo


I like "Beef Brisket Swiss Onion Soup" better.

The name has just been changed..you da man joe!

Why in the **** do you have to be all the way the hell out in MD?

enginecapt


Why in the **** do you have to be all the way the hell out in MD?

I WISH I was in LA...I'd open a place just like this in a minute..my daughter wants to be a Beverly Hills Interior Designer, she's our only child, just graduated. If she moves, so do we, so who knows?

Well Chewer, you have done it again! Your soup ideas are the best on tha planet. I see a book in your future.

LA, maybe Louisiana? California... WAY toooo much traffic. And, they eat those smoked Tri-Tips out there.
Joe

Chewing - sounds wonderful, but you must be still getting some cool weather, to be able to cook a brisket the hours it takes to make soup from it.   With temp's here close to 90 now, it's something I'd have to put off  - a good six months from now.
 

PapaJoe8


Well Chewer, you have done it again! Your soup ideas are the best on tha planet. I see a book in your future.

LA, maybe Louisiana? California... WAY toooo much traffic. And, they eat those smoked Tri-Tips out there.
Joe

PapaJoe, I lived in LA, from 1971-84, loved it, quakes, mudslides, fires, smog, traffic, and all, especially Tri Tips...Maybe enginecapt, would bird dog a great location for me in return for free food for life!

BelleReve


Chewing - sounds wonderful, but you must be still getting some cool weather, to be able to cook a brisket the hours it takes to make soup from it.   With temp's here close to 90 now, it's something I'd have to put off  - a good six months from now.
 

I already have the brisket as my Restaurant smokes it every night, so it's as easy as all get out!

chewingthefat




PapaJoe, I lived in LA, from 1971-84, loved it, quakes, mudslides, fires, smog, traffic, and all, especially Tri Tips...Maybe enginecapt, would bird dog a great location for me in return for free food for life!

He'll keep his eyes open, but would like to remind you that you that he pays his way and never accepts freebies from small businessmen, having been one himself for many years.

All I would ask of you is the inclusion on your menu of L.A.'s own signature dish, and my favorite, the chili size, piled high with shredded sharp cheddar.

Being a Traditionalist, French Onion Soup contains no meat. Not that it doesn't sound great and I'm sure it's delicious but you should rename it and keep the French Onion Soup name pure and sacred, simple and elegant perfection. There's no law that says you can't put other things in Onion Soup and there's even a wide variety of recipes available, but tradition is tradition, so---  How 'bout Briskit Onion Soup, Beef Onion Soup, something like that.
Like everything else, there's a web site totally devoted to Onion Soup. http://www.frenchonionsoups.com/

We need a picture

chewingthefat


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.

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

enginecapt

chewingthefat




PapaJoe, I lived in LA, from 1971-84, loved it, quakes, mudslides, fires, smog, traffic, and all, especially Tri Tips...Maybe enginecapt, would bird dog a great location for me in return for free food for life!

He'll keep his eyes open, but would like to remind you that you that he pays his way and never accepts freebies from small businessmen, having been one himself for many years.

All I would ask of you is the inclusion on your menu of L.A.'s own signature dish, and my favorite, the chili size, piled high with shredded sharp cheddar.

Done!

chewingthefat

enginecapt

chewingthefat




PapaJoe, I lived in LA, from 1971-84, loved it, quakes, mudslides, fires, smog, traffic, and all, especially Tri Tips...Maybe enginecapt, would bird dog a great location for me in return for free food for life!

He'll keep his eyes open, but would like to remind you that you that he pays his way and never accepts freebies from small businessmen, having been one himself for many years.

All I would ask of you is the inclusion on your menu of L.A.'s own signature dish, and my favorite, the chili size, piled high with shredded sharp cheddar.

Done!

 
What's a Chili Size?

Brad_Olson

chewingthefat


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.

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

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.

Chili size = An open-face chiliburger, traditionally served as two patties atop a grilled hamburger bun, smothered in straight chili, shredded sharp cheddar, and diced raw onion. A bottle of L.A.'s own Pico Pica sauce must be on the table when the plate is served.

enginecapt


Chili size = An open-face chiliburger, traditionally served as two patties atop a grilled hamburger bun, smothered in straight chili, shredded sharp cheddar, and diced raw onion. A bottle of L.A.'s own Pico Pica sauce must be on the table when the plate is served.

THANX! Got It!

yummy

That Zafra, sometimes you just can't shut him up.

That's genius.

enginecapt


Chili size = An open-face chiliburger, traditionally served as two patties atop a grilled hamburger bun, smothered in straight chili, shredded sharp cheddar, and diced raw onion. A bottle of L.A.'s own Pico Pica sauce must be on the table when the plate is served.

 
At the Gaffey Street Diner......

sounds great.  i love french onion soup, but don't like the lack of substance.

As they say, do as the French do... why dont you serve it with Baguette, sliced, rubbed with garlic, topped with Gruyere cheese and melted under the grill oh and of course a good glass of french wine. :)

Also, Roast beef goes best with french onion soup.
 
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