This recipe is great when paired with the Basic Brown Stock recipe. This recipe was adapted from my Professional Cooking book The end result is a delicious soup worth the effort.
Ingredients
4TablespoonsButter
3 to 4poundsSweet onionsthinly sliced (about 3 large onions)
3-1/2quartsBeef Stock
Salt and Pepperto taste
1/3cupDry Sherryoptional
loafFrench Breadsliced thick, toasted if desired
1-2cupsGruyère cheesefinely shredded
Instructions
In a large pot, melt the butter over medium heat. Add the onions and cook until the onions are soft and a light golden color.
Add the stock to the pot and bring to a boil. Lower to a simmer and continue to cook for 30 minutes.
Season the soup with salt and pepper. Add sherry if using.
In an oven safe bowl ladle soup and onions. place bread on top of soup.
Top soup and bread with a large amount of cheese. Place low in oven and broil on high until the cheese is melted and light golden brown.