Is It Tempting Yet??

 I am joining TEMPT MY TUMMY TUESDAY

The other day my hubby and I got a craving for some Homemade French Onion soup... so we diverted from our usual Sunday Sauce routine and before long a hot bubbling pot was brewing on the stove.

Sometimes I think that If I cook like Fall, then that will bring in the season just a bit quicker. ... Hmm... you never know right?

Anywhoo... I don't follow a formal recipe. I use one as a guideline and improvise GREATLY... to taste of course. I don't follow a formal recipe for many things. But thats what makes my cooking unique and quite tasty if you ask me (or my hubz!) But it came out SPLENDID and many people asked for the recipe so here it is...

4 VIDALIA onions sliced thin.

3 tablespoons of butter

2 tablespoons flour

1 container beef stock

1 container chicken stock

4 cups of water

4 beef bullion cubes

Swiss Cheese

French bread

Its quite easy. Just takes patience and testing to make sure it is just right. First, I slice all my onions and place them in the soup pot with the butter on low and let them cook down to nothing. I don't want them burned. Just caramelized and cooked soft and tender and sweet. I salt them alot too. Once the onions are perfect, I stir in the flour really well until dissolved and then I add in the rest of the ingredients. I mix and add salt and pepper to taste and let it simmer for a bit for all the flavors to meld together. Once its at a perfect taste, I pour into OVEN SAFE soup bowls. I slice the french bread and toast it until its nice and brown. Then I place a piece or two on top of the soup and layer the top with LOTS of swiss cheese. Under the broiler it goes until brown and bubbly.

Be careful when eating as it is SUPER hot. My suggestion... let it cool a bit. or just eat it really slow with some yummy salad and great conversation. Food is an experience. NOT a meal ;)

Enjoy

I will forewarn you though... eating all those onions will have your body react later on. Make sure you eat it with the ones you LUV!

Xoxo

GiGi