classic french onion soup gratin

Categories
Soup
French
Yield
24 Servings
MeasureIngredient

4 oz unsalted butter

5 lb onion

6 qt beef stock

: kosher salt

: black pepper

6 oz dry sherry

24 sl French bread

1 lb Gruyere cheese

HEAT THE BUTTER IN A STOCKPOT, OVER A MODERATE FLAME ADD THE ONIONS AND COOK UNTIL GOLDEN OR BROWN AS DESIRED ADD THE STOCK, BRING TO A BOIL, REDUCE HEAT, AND SIMMER AT LEAST 20 MINUTES SEASON TO TASTE WITH SALT AND PEPPER ADD SHERRY IF USED LADLE SOUP INTO INDIVIDUAL SOUP BOWLS OR GRATIN DISHES TOP EACH WITH A SLICE OF BREAD COVER WITH GRATED CHEESE BROWN UNDER THE BROILER SERVE HOT variation: toast the bread under the broiler, top with cheese, pass under the broiler to melt the cheese, and place on top of serving of soup

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