- THE CHEF
- Cold Appetizers
- Hot Appetizers
Amount Per 300 ml: Calories, 320; Protein, 15 g; Fat, 15 g (42% cal.); Cholesterol, 50 mg; Carbohydrates, 31 g; Fiber, 3 g; Sodium, 410 mg.
⊕ 125 g Butter
⊕ 2,5 kg Onions, sliced thin
⊕ 6,5 L Beef stock
⊕ Salt to taste
⊕ Pepper to taste
⊕ 175 ml Sherry wine
⊕ French Bread, as needed
⊕ Gruyère Cheese, coarsely grated
1. Heat the butter in a stock pot over moderate heat. Add the onions and cook until 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.
2. Add the stock and bring to a boil. Simmer until the onions are very tender and the flavors are well blended, about 20 minutes.
3. Season to taste with salt and pepper. Add the sherry, if desired.
4. Keep the soup hot for service.
5. Cut the bread into slices about 3⁄8 in. (1 cm) thick. You need 1 or 2 slices per portion, or just enough to cover the top of the soup in its serving crock.
6. Toast bread slices in the oven or under the broiler.
7. For each portion, fill an individual service soup crock with hot soup. Place 1 or 2 slices of the toast on top and cover with cheese. Pass under the broiler until the cheese is bubbling and lightly browned. Serve immediately.