Add to Carmalelized onions (about two cups worth cooked slowly in a couple of tbsps oil or butter, pepper, salt, a bit of white wine) 4 cups of vegetable stock or water, sage, rosemary ant thyme. Heat until very hot taste the broth and adjust the seasonings. Pour into a large casserole dish add cut up french bread or baggette on top overlapping a bit if necessary so you fill the whole space and cover with shredded mozza. Cook in an oven at about 375 until toasty on top and well heated...
Tuesday, June 3, 2008
French Onion Soup
Add to Carmalelized onions (about two cups worth cooked slowly in a couple of tbsps oil or butter, pepper, salt, a bit of white wine) 4 cups of vegetable stock or water, sage, rosemary ant thyme. Heat until very hot taste the broth and adjust the seasonings. Pour into a large casserole dish add cut up french bread or baggette on top overlapping a bit if necessary so you fill the whole space and cover with shredded mozza. Cook in an oven at about 375 until toasty on top and well heated...
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2 comments:
Love french onion and have always wanted to make my own. Looks good.
Yes, and this one is really great with homemade bread.
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