French Onion Soup Gratinee
* 4 oz butter
* 5 lb onion sliced thin
* 6.5 qt beef stock, or half beef and half chicken stock
* salt and pepper to taste
* 5 fl oz Sherry 4-6 fl oz, optional
* as needed, each:
* French bread (see directions)
* 1.5 lb Gruyère or swiss cheese, or a mixture, coarsely grated
French Onion Soup Instructions
# Heat the butter in a stockpot over moderate heat.
# Add the onions and cook until they are golden.
# Stir occasionally.
# The onions must cook slowly and become evenly browned.
# This is a slow process and will take about 30 minutes.
# Do not brown too fast or use high heat.
# Add the stock and bring to a boil.
# Simmer until the onions are very tender and the flavors are well blended, about 20 minutes.
# Season to taste with salt an pepper.
# Add the sherry, if desired.
# Cut the bread into slices about .38 in thick.
# You will need 1 or 2 slices per portion, or just enough to cover the top of the soup in its serving crock.
# Toast the slices in the oven or under the broiler.
# For each portion fill an individual service soup crock with hot soup.
# Place 1 or 2 slices of the toast on top and cover with cheese.
# Pass under the broiler until the cheese is bubbling and lightly browned.
# Serve immediately.
# Onion soup may be served without gratinéeing and with cheese croutons prepared separately.
# Toast the bread as in basic recipe.
# Place on a sheet pan.
# Brush lightly with butter and sprinkle each piece with grated cheese.
# (Parmesan may be mixed with the other cheese).
# Brown under the broiler.
# Garnish each portion with 1 cheese crouton.