Welcome to The Culinary Professional Recipe Collection.
French Onion Soup
Category: Soup
Equipment: Saucepan, spoon, sheet tray
No. Servings: 16
Serving Size: 8 fl. oz. (240 mL)
Yield: 1 gal. (3.8 L)
Ingredients
2 1/2 lb.
Spanish onions, sliced thin
4 oz.
butter
1 gal.
* beef broth or stock
to taste
salt
to taste
white pepper
16 slices
French bread, ½ in. slices
1 lb.
* Gruyère or Swiss cheese, grated
Method
1
In a large saucepan, sweat onions over medium heat in butter. Continue cooking and stirring often until the onions are very soft and slightly caramelized.
2
Add the broth or stock. Bring to a boil, reduce to a simmer and cook for 30 minutes.
3
Place slices of bread on a sheet tray. Place the tray in a 300°F (149°C) oven until the slices are lightly browned and crispy. Remove from oven and reserve.
4
When the soup has cooked long enough, adjust seasoning with salt and white pepper.
5
To serve the soup, ladle soup into appropriate serving containers. Float one slice of bread on top of each portion of soup. Sprinkle 1 oz. (28 g) of cheese on each portion. Place the soup under a salamander or broiler until the cheese is melted and bubbling. (The cheese can also be melted in a 450°F (232°C) oven, although it will take longer.)