I am going to start by asking your forgiveness...I really intended to take a picture of all the ingredients and all the steps when I made this...and I didn't...So, I'm sorry...please forgive me...
Growing up, we always had "traditional" meals...things we ate at least once a year for whatever occasion. My dad made French Onion Soup at the holidays...either Christmas Eve or New Years Eve. I love soup...and will not be limited by special occasions...so, I asked my dad for his French Onion Soup recipe...of course then when I went to go look for Sherry or Madeira wine, I couldn't find them, so it got put on hold. I finally found Sherry at the "American" grocery store (I had checked 3 times already, I promise), Mas X Menos - that was a good day!
So, I started with the croutons...The bread here is good, but it doesn't last long, so I bought it the day of. My finished croutons - this is from one loaf (bagette). Make as many as you need...this worked out to be the right number for how I served the soup.
Then, of course the onions...apparently my skillet isn't big enough so I actually had to brown the onions in three batches.
Then the beef broth...Dad says to use "good beef broth"...I figure Campbell's is fine...plus, it's what I could find...not a ton of choices here. When I started browning the final batch of onions, I put the beef broth on to boil...timing worked out almost perfectly.
So...here's where I forgot to take pictures of actually adding the onions, the Sherry and the White Pepper to the broth...but I'm sure you can use your imagination...The soup simmered for about an hour...then I turned it down to low to just keep it warm until we were ready to eat. Does it look yummy yet?
And again...I forgot to take a picture of the actual serving...If I make leftovers, I'll take a picture and post it later (maybe...if I remember). But it's pretty simple to do...and the last ingredient is Gruyere cheese...a lot of people will use something else...but trust me - Gruyere is perfect with it...
Here's the recipe...
My Dad's French Onion Soup
12 c. good beef broth
6-8 large onions - cut in rings
1-1/2 sticks butter - clarified
2 c. Madeira wine or Sherry
1 tsp. white pepper
To make Croutons -
Cut French Bread 1-1/2 inches thick. Bake on cookie sheet at 350 degF until dry (about 45 minutes)
For Soup -
Sauté onions in clarified butter on medium to medium high heat until really brown.
Boil beef broth in stock pot.
Add onions to broth.
Add wine and white pepper. Salt to taste.
Simmer approximately 45 minutes.
To Serve -
Fill oven safe bowl with soup. Place crouton on top and cover with Gruyere Cheese.
Place under broiler for 6-7 minutes, or until cheese begins to brown.