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French Onion Soup Gratinee' Recipe

by Elaine

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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