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French Onion Soup (Soupe à l’Oignon Gratinée)

Author
JWU College of Culinary Arts

Recipe ID
C00013

Ingredients
US standard
Butter, clarified or oil
4 ounces
Onions, peeled, cut julienne
4 pounds
Sherry
4 ounces
Thyme leaves, dried
⅛ ounce
Bay leaves
2 each
Beef stock
1 quart
Chicken stock
1 ½ quarts
Salt
To taste
White pepper, ground
To taste
Croutons, toasted
As needed
Gruyére cheese, grated
1 pound
Preparation
  1. Gather all the ingredients and equipment.
  2. In a small stockpot, heat the oil or butter until very hot. Add the onions and sauté until they are caramelized.
  3. Deglaze with sherry, and simmer until the alcohol evaporates.
  4. Season with thyme and bay leaves, and add the beef and chicken stock.
  5. Let simmer for about 1 hour, or until the proper flavor is achieved. Remove bay leaves.
  6. Pour the soup in a crock or bowl. Top with a crouton and 2 ounces (57 grams) of grated cheese, and brown under a salamander or in an oven. Serve when the top is golden brown.