Prep 15 mins
Cook 45 mins
Most of the time french onion soup is topped with toasted french bread, shredded Gruyere cheese and put under a broiler to melt the cheese. This can be messy and time consuming when all you want to do is eat your soup. I prefer to make cheese toast separately and put those on the soup right before serving.
- 10 large onions
- 3 garlic cloves, minced
- 1⁄4 cup butter
- 3 (14 ounce) cans beef stock, chicken works too
- 1 tablespoon sherry wine
- 1 loaf French bread, sliced on the bias into rounds
- 1⁄2 lb gruyere cheese, grated
- Peel halve and thinly slice the onions. Melt the butter in a large stock pot; add the onions and garlic.
- Cook stirring occasionally until the onions are soft and carmelized to a medium dark brown.
- Deglaze the pot by adding the sherry first and then the stock.
- Cook for an additional 15-20 minutes.
- For the gruyere toasts; place the bread slices on a baking sheet and cover with the grated cheese. Bake at 350 degrees farenheit until the cheese is melted and bubbly.
- To serve, ladle soup into bowls and place 1-2 of the cheese toasts on top.