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 | |
| 2T peppercorns | |
| 5c garlic, peeled and sliced | |
| 5T parsley | |
| D: | 12C chicken stock |
| E: | 1/4C dry sherry |
| salt and pepper to taste | |
| F: | French bread, 1/4" thick 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 8C volume. |
| 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. |
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