Wayne Gisslen

French Onion Soup Gratinée

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Preparation info
  • 3¾ qt 3.6 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the butter in a stockpot over moderate heat. Add the onions and cook until golden. Stir occasionally. Note: The onions must cook slowly and become evenly browned. This is a slow process and will take about 30 minutes. Do not brown too fast or use high heat.
  2. Add the stock and bring to a boil. Simmer until the onions are very tender and the flavors ar