 |
---------- Exported from CookWorks for Meal-Master, v7.0
Title: Classic French Onion Soup Gratin
Categories: soup, French
Servings: 24
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
-----
|
