Gratin of Onions

• 6 to 8 medium to large onions (2 1/4 pounds), peeled and sliced (about 7 1/2 cups)
• 2 1/2 cups unsalted homemade chicken stock or canned chicken broth
• 13 cup grits
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 1/2 ounces grated Swiss cheese (about 3/4 cup)

1. In a large saucepan mix together the onions, stock, grits, salt and pepper.
2. Bring the mixture to a boil, reduce the heat to low, and cook gently for 20 to 25 minutes, stirring the mixture two or three times to prevent it from sticking to the pan, until the onions and grits are very tender.
3. Preheat oven to 400 degrees.
4. Butter a 6-cup gratin dish with about 1/4 teaspoon of the butter and add the remainder of the butter to the onion mixture.
5. Using a hand blender or a food processor, puree the onion-and-grits mixture until it is smooth, and then pour it into the prepared dish.
6. Sprinkle with the cheese.
7. Place the gratin in the oven for about 15 minutes if the mixture is still warm when it goes into the oven, or about 30 minutes if the mixture has cooled.
8. If the top needs additional browning, place the gratin under a hot broiler for a few minutes before serving.

onions, chicken, grits, salt, freshly ground black pepper, unsalted butter, swiss cheese

Taken from cooking.nytimes.com/recipes/8843 (may not work)