Saturday, November 4, 2017

FRENCH ONION SOUP

  • 2T butter
  • 6 onions, thinly sliced
  • salt
  • 5c beef stock
  • 4c chicken stock
  • 3oz sherry
  • salt and pepper
  • gruyere cheese, shredded
  • French bread slices

Melt butter over med heat and add onions to brown for 30min. In a stockpot, heat both stocks over med heat. When onions have browned, deglaze pan with sherry and then add to stock. Bring to a boil and then reduce and simmer for 20min. Salt and pepper.

If desired... toast bread on a sheet pan for 5min at 425*. Add soup to crocks and top with bread slice and cheese. Or you can sprinkle cheese on soup and serve as is.
 

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