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: 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
    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.

$Id: french_onion_gratinee,v 1.2 2005/01/03 19:09:19 deaven Exp $

 Recipe Card
Ingredient list only (can be imported to MyFitnessPal)