- 2 ½ tablespoons butter
- 1 ½ pounds onions, thinly sliced
- 1 clove garlic, minced
- 8 cups beef stock
- ½ cup dry white wine
- ½ cup beer
- 1 standard sachet*
- ¾ teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground white pepper
- Juice of ½ fresh lemon
- 2 tablespoon dry sherry
- 16 (1-inch) slices French bread, toasted
- 1/3 cup grated Parmesan cheese
- 1/3 cup shredded Emmentaler cheese
1. Heat butter in an 8-quart stockpot over medium heat. Add onions and cook 30 minutes or until lightly golden; stirring occasionally. Add garlic in the last 5 minutes of cooking.
2. Add beef stock, wine, beer, sachet, salt, black and white pepper to the onions. Bring to a simmer and cook about 20 minutes. Add lemon juice and sherry; simmer an additional 5 minutes.
3. Place even amounts of Parmesan cheese and Emmentaler cheese on each bread round and place under broiler. Serve hot soup topped with 2 croutons.
Yield: 8 servings
Cook’s Tip: A standard sachet is a bundle of herbs and spices tied together in cheesecloth used to flavor stock. To make a standard sachet, cut a piece of cheesecloth and place dried thyme, parsley stems, bay leaf and whole peppercorns on top and tie corners together.