Ingredients
- 4 tablespoons unsalted butter
- 3 pounds yellow onions, thinly sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup cognac
- 8 cups beef stock or broth
- 4 sprigs fresh thyme, tied into a bundle with kitchen string
- 1/2 loaf French bread, cut into 1/2-inch thick slices
- 1 pound Gruyere cheese, coarsely grated
- 2 egg yolks (optional)
- 1/2 cup Port wine (optional)
- Finely chopped parsley, garnish
Description
Gratinee Lyonnaise - Lyon-style Onion Soup
Emerils
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