Braised Belgian Endive Gratin

• 8 Belgian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved lengthwise
• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons unsalted butter, cut into bits
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 3/4 cup chicken broth
• 2/3 cup finely grated Gruyere
• 1 1/3 cups dry bread crumbs

1. In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil.
2. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer.
3. In a small bowl stir together the Gruyere and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

endives, lemon juice, unsalted butter, salt, sugar, chicken broth, gruyere, bread crumbs

Taken from www.epicurious.com/recipes/food/views/braised-belgian-endive-gratin-13201 (may not work)