When: November 12, 2016, 8:00 PM
We’re at Steakhouse 55 for dinner, eyeballing some serious slabs of meat for the main course. Everything on the menu sounds good. We’re playing Tetris with mains and sides, trying to maximize flavor without overeating.
I decide to start with soup. Specifically: the French Onion (or, as per the menu: “Onion Soup Au Gratin”).
Now, I’m a sucker for French Onion soup. Sometimes this leads me to eat a bad one, but I’m hopeful. Let’s do this.
First impression: it’s not a large potion. The dish is served in a shallow bowl with a wide, wide rim – a dinner plate that droops in the middle, basically. Visually, it’s appealing enough: brown broth, melted cheese, small bits of onion, two croutons. So I dip the spoon and get to work.
Second impression: this is good stuff. The broth is just the right amount of salt and onion; the cheese is mild – not too heavy or thick. The croutons are just the right amount of crusty. Each spoonful made me happy.
Elaine felt that this was a bit ‘too modern’ a take – she likes traditional French Onion. I know where she’s coming from, but this was great. It scratched the itch. And it made me look forward to the rest of our meal.