BACK TO SEARCH RESULTS

French Onion Soup (Soupe à l’Oignon Gratinée)

Author
JWU College of Culinary Arts

Recipe ID
C00013

Ingredients
US standard
Metric
Butter clarified or oil
4 ounces
118 milliliters
Onions peeled, cut julienne
4 pounds
8.8 kilograms
Sherry
4 ounces
118 milliliters
Thyme leaves dried
⅛ ounce
4 grams
Bay leaves
2 each
2 each
Beef stock
1 quart
0.94 liter
Chicken stock
1 ½ quarts
1.4 liters
Salt
To taste
To taste
White pepper ground
To taste
To taste
Croutons toasted
As needed
As needed
Gruyére cheese grated
1 pound
454 grams
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.