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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Most of the time french onion soup is topped with toasted french bread, shredded Gruyere cheese and put under a broiler to melt the cheese. This can be messy and time consuming when all you want to do is eat your soup. I prefer to make cheese toast separately and put those on the soup right before serving. Ingredients:
10 large onions |
3 garlic cloves, minced |
1/4 cup butter |
3 (14 ounce) cans beef stock, chicken works too |
1 tablespoon sherry wine |
1 loaf french bread, sliced on the bias into rounds |
1/2 lb gruyere cheese, grated |
Directions:
1. Peel halve and thinly slice the onions. Melt the butter in a large stock pot; add the onions and garlic.
2. Cook stirring occasionally until the onions are soft and carmelized to a medium dark brown.
3. Deglaze the pot by adding the sherry first and then the stock.
4. Cook for an additional 15-20 minutes.
5. For the gruyere toasts; place the bread slices on a baking sheet and cover with the grated cheese. Bake at 350 degrees farenheit until the cheese is melted and bubbly.
6. To serve, ladle soup into bowls and place 1-2 of the cheese toasts on top.
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