|
Chef Don's
Favorite Soup and Stock Recipes
French Onion Soup Gratiné
Yield: 1/2 Gal.
1 1/2 lbs. Yellow Onions, french cut
1/2 gal. Brown Beef Stock
1/2 cup Red Wine
1 Tbsp. Garlic, minced
1/2 stick Butter
2 Tbsp. Oil
2 tsp. Thyme
2 tsp. Pepper
Salt to taste
Soup Croutons
Sliced Cheese (Swiss, Mozzarella, Gruyére, Munster or Provolone)
In a large sauté pan melt the butter with the
oil. Add the onions and sauté until WELL caramelized. This could
take up to 1/2 hour. Add the garlic and cook for 5 minutes. Remove the
onions from the heat and place into a soup pot. Deglaze the
sauté pan with the wine and add to the pot. Add the stock and
spices and simmer for 1 1/2 to 2 hours or until the onions are soft.
To serve: Ladle hot soup into an oven safe bowl about 3/4 full. Place a
soup crouton on the top. Add a generous amount of cheese and cook under
the broiler until the cheese is golden brown. Remove from the broiler
carefully as the bowl will be very hot. Place bowl on a serving plate
and serve.
Related Recipes
|
|
