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French Onion Soup Gratinee'
Slowly cooked onions in delicious beef stock make this a rich and satisfying side dish. Prep:15m Cook:45m Servings:24 Ingredients
- 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
Directions
- 1. Heat the butter in a stockpot over moderate heat.
- 2. Add the onions and cook until they are golden.
- 3. Stir occasionally.
- 4. Note:
- 5. The onions must cook slowly and become evenly browned.
- 6. This is a slow process and will take about 30 minutes.
- 7. Do not brown too fast or use high heat.
- 8. Add the stock and bring to a boil.
- 9. Simmer until the onions are very tender and the flavors are well blended, about 20 minutes.
- 10. Season to taste with salt an pepper.
- 11. Add the sherry, if desired.
- 12. Cut the bread into slices about .38 in thick.
- 13. You will need 1 or 2 slices per portion, or just enough to cover the top of the soup in its serving crock.
- 14. Toast the slices in the oven or under the broiler.
- 15. For each portion fill an individual service soup crock with hot soup.
- 16. Place 1 or 2 slices of the toast on top and cover with cheese.
- 17. Pass under the broiler until the cheese is bubbling and lightly browned.
- 18. Serve immediately.
- 19. Note:
- 20. Onion soup may be served without gratinéeing and with cheese croutons prepared separately.
- 21. Toast the bread as in basic recipe.
- 22. Place on a sheet pan.
- 23. Brush lightly with butter and sprinkle each piece with grated cheese.
- 24. (Parmesan may be mixed with the other cheese).
- 25. Brown under the broiler.
- 26. Garnish each portion with 1 cheese crouton.
- 27. (This method is less expensive because it uses much less cheese.)
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Hi, Elaine (and a very Happy New Year to you1). I am delighted with your recipe and you lay it out so well. I, too, believe that beef stock (no broths) is the only way to go, especially if one is going to call it 'French' onion soup. I do prefer using thinly sliced red onions for this dish - they carmelize so beautifully and add a depth of color to the soup. The and the addition of a sherry takes it to a very high level - I used cream sherry, which marries so well with, and tempers, the onions and broth. This is a five star dish that will, if prepared to your recipe, act as the standard when one orders "French Onion Soup" in a restaurant. Great job!
Hi Elaine. Your French Onion soup recipe is delightful. I tried it out..it's amazing.
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