French Onion Soup

By JaneA

Good brothy,oniony soup that freezes well.

Ingredients

• 4 Tbs butter
• 2 large white vidala onions thinly sliced
• 3 oz dry sherry
• 1 quart beef consomme
• 4 toasted bread crotons, 2 1/2 inch diameter
• 4 thin slices gruyere cheese (or cheese you prefer)

Preparation

Step 1

Melt the butter in a 1 1/2 quart saucepan and saute the onions until they begin to colour. Add the sherry and cook 2 minutes. Add the beef consomme and simmer 30 minutes. At serving time, preheat oven to 400 F. Ladle the soup into 8 ounce ovenproof crocks. Float a croton on top of each and cover with a slice of gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot.