Yesterday I made fougasse; I changed the recipe a little, using ordinary Gouda and of course ordinary bread flour. It's been decades since I've used french fried onions; for awhile I thought they didn't exist anymore. But then even though I've never eaten the famous Green Bean Casserole, I've seen the TV ads, and that's where I found them--next to the beans. I can't believe how that casserole has caught on. Anyway, I was kind of disappointed in the result, though my wife said it was better than the fougasse we got at a Paris boulangerie. (Is there any higher praise?)