Soup/French Onion Gratinee
A: 1/2C partially clarified butter
1 1/2# yellow and white onions
B: 1C dry white wine
C: 4 sprigs thyme
2 bay leaves
5c garlic, peeled and sliced
D: 12C chicken stock
E: 1/4C dry sherry
salt and pepper to taste
F: 1/4" thick French bread to fit crocks
6C grated Gruyere cheese
1. Saute (A) at medium-high heat 10-20 minutes until onions are caramelized.
Onions should be dark brown but not blackened.
2. Deglaze with (B) and reduce by half.
3. Place (C) in a cheesecloth sack, add to pot with (D). Cook until reduced to
4. Remove cheesecloth, add (E) and separate into crocks. Place (F) on top of
each crock, broil six inches from flame until cheese is browning. Serve.
$Id: french_onion_gratinee,v 1.2 2005/01/03 19:09:19 deaven Exp $
Ingredient list only (can be imported to MyFitnessPal)