Onion Soup

• 3 Tbsp. unsalted butter
• 4 c. yellow onions, julienned
• salt
• freshly ground black pepper
• 1 Tbsp. chopped garlic
• dash of dry sherry
• dash of Worcestershire sauce
• 8 c. beef stock
• 8 slices toasted French bread (about 1-inch thick)
• 2 c. Duck Rillette
• 8 slices Gruyere cheese
• 2 tsp. chopped, fresh parsley leaves

1. Preheat the oven to 400u0b0.
2. In a large saucepan, over medium heat, melt the butter. Add the onions.
3. Season with salt and pepper. Saute the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer.
4. Cook the soup for 15 minutes. Ladle the soup into ovenproof deep bowls. Spread each piece of bread with 1/4 cup of the rillette.
5. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve. Yield: 8 servings.

unsalted butter, yellow onions, salt, freshly ground black pepper, garlic, sherry, worcestershire sauce, beef stock, bread, rillette, gruyere cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126587 (may not work)