Eight cups of onions slow cooked with butter and oil (and later, sugar and later still flour).Added to beef stock. Served over oven-toasted French bread, topped with grated fresh parmesean cheese.
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Crane Dance
For a Sanctuary
Oxford St Ives
2 comments:
I can't believe you posted this recipe! I was looking at all of these onions I have and thinking I should try French Onion Soup, but I didn't know of a good recipe. :) Thanks!
I've made French Onion soup twice this month already. We can't get enough of it. Yum!
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