Travel Reference
In-Depth Information
94
94
French Onion Soup
Heat butter in a stockpot over medium heat. Add on-
ions and cook slowly until they are caramelized.
2 ounces butter
2½ pounds sweet onions,
sliced thin
Add the stock and bay leaves to the stockpot and bring
to a boil. Let onions simmer until the flavors are well
blended, about 20 minutes. Turn heat off and season
with salt, pepper, and sherry if desired.
3¼ quarts beef stock (canned
stock may be substituted)
3 bay leaves
Salt to taste
Pepper to taste
OPTIONAL FINISH
2-3 ounces sherry (optional)
Toast sliced French bread under broiler. Place one to
two slices of toast over crocks or bowls of hot soup.
Cover toast with coarsely grated Gruyère or Swiss
cheese. Place under broiler until lightly brown. Serve
immediately.
