Home Forums Hunting & Shooting Food, Cooking, and Game Preparation A proposition for those who cruise the food threads.

That sounds about right. Did you mean the recipe to have 2T (capital "T" like in tablespoon)? That's what's written.

The original recipe calls for two tablespoons of granules.

Mario Batali, I'm not, but here goes!




After shoveling the snow this morning, I got about to making the family Sunday dinner. I so wanted to do this with a nice roast with pan drippings to go over it, but I wound up with hamburger patties. I did rice pilaf, spinach with garlic, red pepper flakes, and olive oil and... onion pie.

I followed the recipe exactly. I bought gruyere cheese and everything. It took quite a while to cook down two pans of onions, but I got everything together and in the oven.

It was very good. My Mom and her 4 Sisters all thought it was really good. They ate all the toasted baguette from the top and one put the onions and cheese on her hamburger. Go figure. With the cheese, I thought it tasted exactly like French onion soup.

I'm going to push my rod and gun club to suggest we serve it with our venison course at our game dinner. It is really good. Thank you for the recipe.

Hey Rob, glad it passed muster!

I too "broke the bank" for the cheese. It was $9 for a half pound. I had a little bit of cheddar from making apple, cheddar and bacon muffins and threw it on too. The gruyere makes it though. I'm dying to hear what the other folks working on it this weekend think. I think the recipe came out nice.

I had good intentions, bought all the ingredients, with the exception of milk, but I've been craving a pot roast, and didn't make it back to the store for it. So, tomorrow night is the night. Have to go to the store after work anyway, so I'm hoping...

In the cheese cooler, they want $19.99/lb for Swiss Gruyere. I went over and asked the counterwoman if they had any domestic. She said they did...for $13.99/lb. It was over $8 or $9 for the hunk. I agree; it makes it.

What sized pan?

Additionally, I better make this soon, otherwise, I'll need to get another bottle of wine!

SSE

I can't believe you are letting me off the hook that easy. You feeling sorry for this fancophone challenged old man?

1/2 pound of Gruyere cost me $11.00 so you guys got off easy. I used an aged cheese which melted well but had full flavour.

Miss Lynn

Great discussion on history etc of the cheese. I like that kind of insight.

Randy

They had a travel special on WGBH a couple days ago on the Swiss Alps. They went to a couple cheese makers. One had a restaurant and the guy was having a bratwurst, braised cabbage, and a pot of fondue. The guy asked what kind of cheese it was and the waitress said it was Gruyere and white wine. She also said it was a "gift from the French." I wonder how they got to making it in Switzerland. I know they make fontina and use it in fondue, and I believe that's Italian!

I tell you, forget about India. Forget about the happy cows of California. If your a cow, you want to be a cow in Switzerland. Watching them grazing in the meadows with wreaths around their necks and pretty bells. It's a beautiful picture.

Didn't know there was such a thing as domestic Gruyere, due to my philosophy on such things I'll go without. Used to get it for as low as 7 bucks per pound, so a good size hunk wasn't too bad. If I were to choose my fave slice and eat cheese, that would be it.

Not really, I just don't have the bar set too high for ya...LOL

Hey, Rob, you look just like your avatar.

I love gruyere. I have a gourmet cheese place near me, and often pick up some of it for making French Onion Soup.

byc is going to Japan! dvdegeorge was on deck, and is filling in and atvalaska is on deck. Thanks all. Let's hope we all stick with it.


I had the onion pie again tonight and have come to the conclusion that you have to stuff as much bread on top as possible because they will take it all. I spread the left over onions, covered the top with bread and toasted it again. They ate all but about 2 tablespoons of the onions and that's going on my sandwich for lunch.

I wonder if you could get artsy startsy and do this recipe upside down. Do like a Top Chef deconstruction. Put a bread round dipped in butter, sprinkle with cheese, put the onion mix on top and put it under the broiler. Serve as a canape. Whoo wee, just might have to break out the cloth napkins.

More and more every day.

I hit return a few times so the pic wouldn't be right next to it because it creeped me out a little too. It's getting to be about time to call 1-800 Jenny.

Hey, Rob, Check the fly fishing forum for a new post.

bacon! lol

Hey medic, I pawned the last good size chunk of Gruyere I had. Due for redemption soon. LOL

I got my gruyere at Costco. Less than $10/lb. Swiss made.