French Onion Soup Gratinee Recipe

How to make it

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• Heat the butter in a stockpot over moderate heat.
• Add the onions and cook until they are golden.
• Stir occasionally.
• Note:
• The onions must cook slowly and become evenly browned.
• This is a slow process and will take about 30 minutes.
• Do not brown too fast or use high heat.
• Add the stock and bring to a boil.
• Simmer until the onions are very tender and the flavors are well blended, about 20 minutes.
• Season to taste with salt an pepper.
• Add the sherry, if desired.
• Cut the bread into slices about .38 in thick.
• You will need 1 or 2 slices per portion, or just enough to cover the top of the soup in its serving crock.
• Toast the slices in the oven or under the broiler.
• For each portion fill an individual service soup crock with hot soup.
• Place 1 or 2 slices of the toast on top and cover with cheese.
• Pass under the broiler until the cheese is bubbling and lightly browned.
• Serve immediately.
• Note:
• Onion soup may be served without gratinéeing and with cheese croutons prepared separately.
• Toast the bread as in basic recipe.
• Place on a sheet pan.
• Brush lightly with butter and sprinkle each piece with grated cheese.
• (Parmesan may be mixed with the other cheese).
• Brown under the broiler.
• Garnish each portion with 1 cheese crouton.
• (This method is less expensive because it uses much less cheese.)