MS, ND, JM, CD, TSH and I clogged up our arteries at Artisanal just a few days after Thanksgiving. Luckily, I actually missed turkey dinner this time around, otherwise I would’ve felt extra guilty.
According to New York magazine, this French Onion Soup ($12.50) incorporated not just one, but three different cheeses – Gruyere, Emmental (wha?) and Parmigiano-Reggiano. I’m not sure if using three versus one made it a winner, but I am sure that I enjoyed the cheesiness. It was like eating a savory crème brulée – burnt, crisp layer atop a decadent creamy one. Take a chunk of that; add some sweet, melt-in-your-mouth onions; pair it with a full-bodied, golden broth, and you’ve got a spoonful of premium soup that will make you say, “Oui oui!”
I will admit that I was talking about the heaviness of the cheese as I was eating it since you really had to dig through to get to the broth. But then ND, a French Onion Soup maven, taught me that I should actually swirl the cheese in the broth to let it melt a little, and I’ll probably have a smoother experience. Good tip! Anyone else have a specific method?
Please note: I’m not usually this cheesy (or am I?), but it was hard to resist with this post. ;op
Artisanal Fromagerie and Bistro
2 Park Avenue (at 32nd Street)
New York, NY 10016