French Onion Soup Gratinee

• 4 ounces butter
• 5 lbs yellow onions, julienned
• 1 cup beef stock
• 6 1/2 quarts beef stock
• salt, to taste
• pepper, to taste
• 4 -6 fluid ounces dry sherry
• as needed French bread
• 1 1/2 lbs gruyere cheese, coarsely grated

1. Heat butter over low to medium heat in large stock pot.
2. Saute onions to soft and golden brown.
3. Deglaze with .33 cup beef stock.
4. Saute onions to caramelize slightly darker.
5. Deglaze with .33 cups beef stock again.
6. Caramelize onions to dark brown.
7. Add stock and bring to a boil.
8. Reduce to a simmer and allow flavors to blend, about 20 minutes.
9. While soup simmers, cut bread into .5 inch thick slices.
10. Toast slices in oven or under broiler.
11. Season soup to taste and add sherry.
12. Fill crocks with hit soup.
13. Top with toasted crostini and cheese.
14. Pass under broiler until cheese bubbles and browns.
15. Serve immediately.

butter, yellow onions, beef stock, beef stock, salt, pepper, sherry, bread, gruyere cheese

Taken from www.food.com/recipe/french-onion-soup-gratinee-274140 (may not work)