[Individual photos here.]
This soup, made with a proper beef stock, will not have that salty flavor you find in restaurant soups. Why? Because the restaurant usually use instant stock. For shame! — Jeff Smith, The Frugal Gourmet
This soup is very easy to make– and so is the beef stock if you can find SOUP BONES. The stock is a bit time consuming as if simmers for 10-12 hours. But we’ve got 12 cups of homemade beef stock in the freezer!
FRENCH ONION SOUP
For each bowl of soup
1/2 yellow onion, peeled and sliced
1 Tbsp butter
Dash of dry sherry
Fresh grated Parmesan or Romano cheese
1 1/2 cups Basic Brown Soup Stock
Salt to taste
French bread, toasted
1 slice Swiss cheese
Sauté yellow onions in butter. Place 2 Tablespoons onions in a 12-ounce soup bowl, add dry sherry, and Parmesan or Romano cheese. Add stock and salt to bowl.
Serve with a boat of French bread covered with Swiss cheese in the bowl.
NOTE: I popped the soup mugs under the broiler of our toaster oven for about 4 minutes to melt the Swiss and give it a bit of color.