10 pounds yellow onion, sliced thin
8 ounces clarified butter
4 quarts beef stock
4 quarts chicken stock
1/2 ounce fresh thyme
salt and pepper, to taste
8 ounces sherry
toasted french bread slices, as needed to garnish
gruyère cheese as needed, as needed to garnish
Servings: 21
1. Sauté the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.
2. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown.
3. Add the remaining beef stock, the chicken stock and thyme.
4. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry.
5. Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.
Yield: 4 quarts (4 liters)
8 ounces clarified butter
4 quarts beef stock
4 quarts chicken stock
1/2 ounce fresh thyme
salt and pepper, to taste
8 ounces sherry
toasted french bread slices, as needed to garnish
gruyère cheese as needed, as needed to garnish
Servings: 21
1. Sauté the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.
2. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown.
3. Add the remaining beef stock, the chicken stock and thyme.
4. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry.
5. Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.
Yield: 4 quarts (4 liters)
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