Ingredients
- 6 tablespoons butter
- 8 medium size onions, sliced thinly
- 4 thyme sprigs, leaves stripped
- 1/2 cup sherry
- 4 cups brown chicken stock
- 2 cups veal stock
- salt and freshly ground black pepper
- French bread croutons (toasted bread cubes)
- 2 cups grated gruyere cheese
Description
Great For A Rainy Day Lunch With A Salad Or An Appetizer On A Cold Winter Night.
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