French Onion Soup (L'Academie de Cuisine)

By KDCooks

Culinary Skills Lab - Soups - 1/30/12
Chef/Instructor - Sandy Patterson

Ingredients

• 2 Large Yellow Onions
• 2 TB Butter
• 6 cups chicken, beef or veal stock
• 1 bouquet garni (Peppercorns, thyme parsley stems, and bay leaf in cheesecloth)
• 1 cup grated gruyere cheese
• 4 slices of french bread, toasted

Preparation

Step 1

Cut onions in half through root. Slice the onion in the opposite direction.

Place butter in large pot. Melt butter over med-high heat. Add onions. Sweat onions until soft and then slightly brown.

Add stock and bring to a boil. Reduce to a simmer, add bouquet garni and simmer for 15-20 minutes.

Season with salt & pepper.

Place soup in oven proof bowls and top with the slice of bread and grated cheese.

Place bowls under broiler and brown cheese.