French Onion Soup

French Onion Soup



15 g Butter

500g Onions, sliced thin

500ml Beef stock

to taste Salt

to taste Pepper

75 ml Sherry

150 g Gruyère coarsely grated




1. Heat the butter in a stockpot over moderate heat. Add the onions and cook until they are golden. Stir occasionally.

Do not brown too fast or use high heat.

2. Add the stock and bring to a boil. Simmer until the onions are\ very tender and the flavors are well blended, about 20 minutes.

3. Season to taste with salt and pepper. Add the sherry, if desired.

4. Keep the soup hot for service.

5. Cut the bread into slices about 38 in. (1 cm) thick. You will need 1 or 2 slices per portion, or just enough to cover the top of the soup in its serving crock.

6. Toast the slices in the oven or under the broiler.

7. For each portion fill an individual service soup crock with hot soup. Place 1 or 2 slices of the toast on top and cover withcheese. Pass under the broiler until the cheese is bubbling and lightly browned. Serve immediately

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