FRENCH ONION SOUP #2
2.5 # Onion, sliced thin
2 oz. Butter, melted
40 oz. Chicken Stock
1 sprig Thyme
Garnish Slices of french bread or crusty baguette
1. Sauté onions in butter. Caramelize without burning.
2. Deglaze pan with 8 oz of stock, cook au sec. Repeat process until onions are dark and evenly brown. Add remaining stock and thyme.
3. Bring to simmer and cook for about 20 minutes, adjust seasonings.
4. Serve in appropriate bowls and garnish with slice of baguette and gruyere.
Note on bread: Cut slices diagonally about 1/2 inch to 1 inch thick.
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