Woodie's Kitchen


Saturday, November 20, 2010

French Onion Soup

This recipe is out of Author: Wayne Gisslen's "Professional Cooking" Book, Seventh Edition. Portion: 24 People. If you would not produce more or less (Welcome to my world) You will have to use your math skills with your Conversion knowledge in order to make a smaller or larger amount. Not as hard as you think! I say make the amounts I'm about to give you and have a French Onion Soup Gathering or freeze the base and pull it out on a rainy or winter day!

4 oz. butter (1 stick)
5 lb. thinly sliced butter
1 tb. Flour
5 qt. Beef stock or chicken stock or half and half of ea.
Salt and Pepper, TT (to taste)
4-6 oz. Sherry or White wine (Optional)
French Bread
1.5 lb of Gruyere Cheese or swiss or a mixture of both


Melt Butter in to a large Stock pot. Add your onions and allow to carmelize for a good 30 minutes stiring often. Do not burn. Add your flour and continue stiring. If you see that the mixture becomes very dry, add another pad of butter. Keep stiring. The onions will appear dark in color but not black. Once the Onions have cooked down and are very limp, add your stock, bring to a boil and then bring the mixture on a simmer for another 20 minutes. Season TT (to taste) Add your Sherry or white wine (optional). Cut your bread with 3 slices for ea. bowl.The slices should be lightly toasted. Laddle your Onion and broth into your bowl allowing 1/2 inch of space on top for your bread and cheese. Arrange your bread on top of the soup. Then the best part: Lay your cheeese on top of your bread and put your Bowl on a Oven safe Sause pan or skillet and into the the Broiler or a very high oven it goes. Takes a good 5 to 8 minutes for the Cheese to get nice and Bubbly and golden brown.

Thats it! It is really simple! Not many ingredients and what a crowd pleaser!

Enjoy! Until next time....Woodie of Woodie's Kitchen signing out! Yum-Diggity