Onion Soup Gratinee

• 5 large Spanish onions
• butter
• oil
• 12 oz. dry white wine
• 1/2 gal. veal stock or your favorite brown stock
• fresh ground pepper, salt, ground thyme and nutmeg to taste
• Parmesan cheese

1. Thinly slice onions.
2. Lightly brown onion in half butter and half oil.
3. Slowly add white wine, immersing onions using medium heat.
4. Simmer for a few minutes.
5. Add veal stock (or your favorite brown stock).
6. Add fresh ground pepper, salt, ground thyme and nutmeg to taste.
7. Cook liquid until reduced by 1/3.
8. Pour soup into ovenproof bowls; place generous slice of browned French bread on top of each bowl.
9. Top with a generous handful of Parmesan cheese.
10. Place under broiler until cheese bubbles and partially browns.
11. Serve immediately.

onions, butter, oil, white wine, veal stock, fresh ground pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195269 (may not work)