Here's a GREAT French Onion Soup recipe, it's been served by the restaurant in Famous Barr (now part of Macy's) for over 40 years. The recipe makes a lot, but it freezes well. A mandolin helps make short work of the 5# of onions required. * Exported from MasterCook * French Onion Soup Recipe By :Famous Barr Serving Size : 16 Preparation Time :4:30 Categories : Onions Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Lbs Onions -- Unpeeled 1 Cup Dry White Wine 1/2 Cup Butter 3/4 Cup Flour 1 1/2 Tsp Black Pepper Kitchen Bouquet 2 Tbs Paprika 2 Tsp Salt 1 Bay Leaf French Bread Slices 7 Cans Beef Broth Swiss Cheese 1. Peel Onions And Slice 1/8" Thick. 2. Melt Butter In A 6 Quart Stockpot. Add Onions, Cook Uncovered Over Low Heat For 1 1/2 Hours Stirring Occasionally. The Long Cooking Time Makes The Onions Mellow And Sweet. 3. Stir In Pepper, Paprika And Bay Leaf. Sauté Over Low Heat 10 Minutes More, Stirring Frequently. 4. Pour In 6 Cans Broth And Wine. Increase Heat And Bring To A Boil. Dissolve Flour In Remaining Can Broth. Stir Into Boiling Soup. Reduce Heat To Low And Simmer Very Slowly For 2 Hours. 5. Adjust Color To A Rich Brown With Caramel Coloring. Season With Salt. Refrigerate Overnight. 6. To Serve, Heat Soup In Microwave Or On Stove Top. If Desired, Pour Into Ovenproof Crocks Or Bowls. Top With A Slice Of Bread And Sprinkling Of Grated Cheese. Heat Under The Broiler Until Cheese Melts And Bubbles, About 5 Minutes. Start to Finish Time: "4:30" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 6g Total Fat; (35% calories from fat); 7g Protein; 18g Carbohydrate; 16mg Cholesterol; 890mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Leftover Soup Can Be Frozen. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

This is called French Bread because it is formed into baguettes before baking. But it is not a *true* French Bread; however, it is delicious, that I can vouch for. If you don't want to use the alcohol, I guess you could try a non-alcoholic beer. French Bread with Beer - from Ginnie Tate 1 1/2 cups (a 12 oz. can or bottle) beer or ale 1 TB active dry yeast (2 t. instant yeast) 1 TB honey 1 TB malt syrup or maple syrup 2 TB canola oil 2 t. salt 2 cups unbleached white flour 2 cups whole wheat flour, stone ground preferred cornmeal Heat the beer or ale until it is warm and pour into a large mixing bowl; add the honey and yeast. Stir and let it sit until the yeast has dissolved and is frothy. Add the syrup, oil, salt, and white flour. Beat 2 minutes with a mixer paddle or several minutes by hand. Gradually add about 2 cups of the whole wheat flour, or as much as it takes to make a dough that pulls away from the sides of the bowl and holds together. Turn out the dough onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Sprinkle on a little more whole wheat flour if it is too sticky. Put the dough into a greased bowl, turn to coat all sides, cover, and let rise in a warm place until doubled in bulk. Punch dough down, turn out and knead a few times, cut in half, cover, let rest 15 minutes. Grease a large baking sheet. Sprinkle it with cornmeal. Roll each ball of dough to a large rectangle, roll up tightly like a jelly roll, pinch the ends together and turn them under. Place the loaves on the baking sheet seam side down. Slash the top diagonally with a razor blade or sharp knife. Brush the tops with melted butter and let rise until almost doubled. Preheat oven to 450F. Spray or brush the loaves with cold water just before putting them in the oven. Spray water onto the oven floor, close the door. Spray again in 5 minutes. After 10 minutes spray again and turn down the heat to 375 for 15 minutes. Baking time is a total of about 25 minutes. Cool on a rack. Makes two long loaves.

Thank you Ginger. Looks great! Nancy, I'm thinking I'll make this as one of the desserts for thanksgiving...the other an apple pie. I just didn't have enough of yours at PFPP ;)