I have always waned to try making homemade French Onion soup…and now I have done it. There are just some things that you can’t get at a restaurant in Hicktown, this is one of them. I have been craving it for awhile now and decided it was time to bite the bullet so to speak and make my own. Now, because I like in Hicktown choices for some ingredients are VERY limited. You have to get creative at times. I was a little disappointed with the cheese on top, but I made do and it was still delicious!
French Onion Soup
6 large sweet onions, peeled and thinly sliced.
butter
1/4 teaspoon of sugar
2 tsp minced garlic
3cans of Beef Stock
sprig of Rosemary
Salt and pepper
toasted French bread
1 1/2 cups of grated Swiss Gruyere
In a large frying pan, sauté the onions and sugar in the butter on medium high heat until well browned, but not burned. This takes some time, around 45 minutes. Make sure to stir often. After the onions are browned add the garlic and sauté for 1 minute.
Add the stock and rosemary. Cover partially and simmer until the flavors are well blended, about 30 minutes. Remove the sprig of rosemary and season to taste with salt and pepper.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Spoon the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes on 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. I didn”t cover mine with toast, everyone wanted their toast on the side.
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