French Onion Soup

Yield

Makes 1 gallon.

Ingredients

• 5 lbs thinly sliced onions
• 2 oz clarified (or not) butter
• 4 oz sherry
• 1 gal 32 oz to 1 gal 64 oz chicken or white beef stock, warm
• 1 Sachet d'Epices
• Salt, pepper
• 1 crouton per soup
• Enough gruyere to cover each bowl.

Instructions

1. Saute the onions over the butter until browned (~30 minutes)
2. Deglaze with sherry. Reduce until syrupy
3. Add the stock and the sachet. Simmer until onions are tender - 30 to 35 minutes.
4. Chill if desired.
5. Add salt and pepper.
6. Divide into bowls and add one crouton in each bowl.
7. Top each bowl generously with Gruyere
8. Brown under a broiler - 3 to 5 minutes.