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. |
Servings: 6