French Onion Soup
Country Style Three Onion Soup
French Onion Soup
Ingredients
8 oz. Butter
2 lb. White onions, thinly sliced
2 lb. Red onions, thinly sliced
1 lb. Leeks, thinly sliced
8 oz. Flour(Optional), for gluten free add rice flour
3 qt. Brown beef stock
3 Qt. Chicken or vegetable stock
Salt & Pepper, to taste
6 oz. Sherry
French bread, toasted
Mixture of 2 C Gruyere or Swiss and 2 C Parmesan Cheese
Method
Heat the butter in a stock pot 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.
Optional: Add the flour and cook for a few minutes
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 and pepper. Add the sherry, if desired.
Keep the soup hot for service.
Cut the bread into slices about 3/8 inch (1-cm) 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 one or two slices of the toast on top, and cover with cheese. Pass under the broiler until the cheese is bubbling and lightly browned. Serve immediately.