French Onion Soup

Yield:

4 qt

8 qt

16 qt

1/2 C

1 C

2 C

Clarified butter

10 C

20 C

40 C

Yellow onion, thinly sliced

1/2 tbsp

1 tbsp

2 tbsp

Thyme

1/2 C

1 C

2 C

Sherry

2 qt

4 qt

8 qt

Beef stock (or water)

2 qt

4 qt

8 qt

Chicken stock

3 oz

6 oz

12 oz

Beef base (by weight)

1 1/2 oz

3 oz

6 oz

Chicken base (by weight)

1 per bowl

1 per bowl

1 per bowl

Toasted buttered bread slices

1 per bowl

1 per bowl

1 per bowl

Swiss cheese slices

1 C

2 C

4 C

Grated Parmesan cheese
  1. Bring the butter to almost smoking hot in a braising pan
  2. Add the onions and caramelize them, turning only 2 or 3 times until brown
  3. Add thyme
  4. Deglaze with sherry
  5. Add stocks and bases
  6. Bring to simmer and cook 20 minutes to bring out flavor
  7. Place soup in individual bowls or line pan
  8. Top with toasted bread and layer with Swiss and Parmesan cheeses
  9. Brown under broiler