6-12 slices of baguette (or any country-style bread)
1/3 cup sherry
red or white wine vinegar (optional)
1/2-3/4 lb Gruyere or Emmentaler Cheese (grated)
Instructions
-Heat a large pot (preferably enameled cast iron) to medium heat and melt butter.
-Add onions and salt, cover and cook until onions have heated through and steam
-uncover, reduce heat to low and cook, stirring occasionally
-season with several grinds of pepper
-While onions cooking, preheat oven to 200deg, place bread slices in oven and let them dry completely
-Onions are completely cooked when water has cooked off and onions have turned amber (at least a few hours)
-When onions are cooked, preheat broiler
-Portion soup into oven proof bowls, float bread on top, cover with cheese
-Broil until cheese is melted and nicely browned
-Serve immediately
-Preheat broiler
-Portion soup into oven proof bowls, float bread on top, cover with cheese
-Broil until cheese is melted and nicely browned
-Serve immediately
Originally Submitted
2/17/2012
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