---------- Exported from CookWorks for Meal-Master, v7.0
 
      Title: Classic French Onion Soup Gratin
 Categories: soup, French
   Servings: 24
 
 
       4 oz unsalted butter
       5 lb onion
       6 qt beef stock
            kosher salt
            black pepper
       6 oz dry sherry
      24 sl French bread
       1 lb Gruyere cheese
 
 HEAT THE BUTTER IN A STOCKPOT, OVER A MODERATE FLAME 
 ADD THE ONIONS AND COOK UNTIL GOLDEN OR BROWN AS DESIRED ADD THE STOCK,
 BRING TO A BOIL, REDUCE HEAT, AND SIMMER AT LEAST 20 MINUTES 
 SEASON TO TASTE WITH SALT AND PEPPER 
 ADD SHERRY IF USED 
 LADLE SOUP INTO INDIVIDUAL SOUP BOWLS OR GRATIN DISHES
 TOP EACH WITH A SLICE OF BREAD 
 COVER WITH GRATED CHEESE 
 BROWN UNDER THE BROILER 
 SERVE HOT
 variation:  toast the bread under the broiler, top with cheese, pass under
 the broiler to melt the cheese, and place on top of serving of soup
 
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