French Onion Soup
There are certainly many recipes out there but the key to a great French Onion soup is the beef stock,and of course, aged Provolone and Gruyere cheese.
- 2 lb yellow onions
- 3 qt beef stock from roasted top round or prime rib
- ¼ cup butter
- 1 cup flour
- ½ cup sherry
- Salt and pepper to taste
- 8 oz grated Gruyere cheese
- 4 slices Provolone cheese
- Paper thin slices of French baguette bread, preferably stale
- Parsley, chopped
- Fireproof 9" dish, 2" high
- Peel and slice the onions and sauté in butter over medium-high heat until soft and golden brown; add the flour and the beef stock little by little; stir and cook gently on reduced heat for 25-30 minutes; add salt, pepper and finish with sherry.
- Butter the dish, cut the stale bread into paper thin slices and toast them for a few minutes in oven until golden brown. Line the dish with the toasted bread, add a layer of Gruyere cheese, a ladle of onion soup (just enough to moisten the bread), and continue to layering until the dish is full. Finish with a layer of Provolone cheese, topped with more grated Gruyere.
- Place in pre-heated oven (450 degrees) until well browned on top. Garnish with parsley and serve.