French Onion Soup
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Serves/Makes: 10
Ready in: 30-60 minutes
- 64 ounces veal stock (or use half beef and half chicken stock)
- 4 ounces butter
- 3 pounds Spanish or yellow onions, sliced thick
- 6 ounces double or triple bock beer, or a strong stout
- 1 pound loaf bread, cut into large cubes
- 20 slices Swiss, Gruyere, or Monterey Jack cheese
Heat the stock in a large pot over medium-high heat. Bring to a boil then reduce the heat to a simmer. Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring frequently, until golden brown (this should take 15-20 minutes). Transfer the onions to the simmering stock. Pour the beer into the skillet and reduce the heat to low. Deglaze the pan by scraping the bottom of the pan with a wooden spoon. Let simmer for a few minutes then carefully pour the beer into the stock. Season the soup as needed with salt and pepper. Turn the oven to broil. Place bread cubes in individual oven-safe soup bowls. Carefully ladle the soup with onions into each bowl over the bread cubes. Place 2 slices of cheese on top of each. Place the bowls on a baking sheet and place under the broiler. Cook until the cheese is melted and lightly browned. Carefully remove the soup bowls from the oven and serve hot, letting your diners know that the bowls will be very hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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