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Classic French Onion Soup with Cheese
by Kathy and Bruce Jacobs

Classic French Onion Soup with Cheese by Kathy Jacobs

Ever made French Onion Soup out of doors? This one makes a great lunch, especially when combined with a simple salad.

The recipe is set up for a stockpot over the fire, but can be made in a large Dutch oven or over a propane stove as well.

Classic French Onion Soup Gratin


2 ounces unsalted butter

2 1/2 pounds very thinly sliced onions

8 - 12 cups reduced unsalted beef stock

kosher salt

black pepper

12 slice(s) French bread, cut to 3/8-inch and toasted well

8 ounces finely shredded Gruyere cheese

Preparation Steps

  1. Heat the butter in a stockpot, over a moderate fire.

  2. Add the onions and cook until golden or brown as desired

  3. Add the stock, bring to a boil, reduce heat, and simmer at least 20 minutes.

  4. Season to taste with salt and pepper.

  5. Ladle soup into individual soup bowls or gratin dishes.

  6. Top each with a slice of bread. C

  7. over with grated cheese.

  8. Serve hot.

What is a liner pan and how do I use it?


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