The press...not the mob.

It's also what you should use if you're going to make scalloped potatoes (look at Julia Child's Mastering the Art of French Cooking), even though the recipe calls for "grated Swiss".  If you try to grate what we call Swiss (which is entirely too soft), you'll get a clogged grater.  And the Gruyere is 1000 times better, flavorwise.

French onion soup is:  onions, flour, butter, water, cheese, bread.  Plus simple seasonings, really -- the bit of sugar, the touch of dry mustard, salt, pepper, etc.  It's just that they figured out how to take these simple ingredients, all they had, and then do each part well, like caramelizing -- and then do them all in a certain order and for a certain amount of time that results in a peasant masterpiece!

As you may know, raw arugula is also great in any kind of green salad. Here's a quick and easy recipe for cooked arugula.

RECIPE: Penne Pasta with Arugula, Pimento, Pine Nuts & Cream (for 4):

1 clove garlic - minced

3 tbsp olive oil

3-4 oz red pimento, cut small

1 bunch fresh arugula, wash and remove stems

4 oz heavy whipping cream

1 oz toasted pine nuts (if raw, toast 5 minutes in 350 degree oven)

Salt to taste.

Prepare 4 portions of ribbed penne pasta according to package directions. Set aside in a covered bowl.

Use a large non-stick frying pan. Saute garlic in oil for 30 seconds over medium-low. Add pimento and saute one minute. Add arugula and saute 30-60 seconds - don't let it wilt. Add cream, saute another 30-60 seconds and remove from heat just as arugula begins to wilt.