Linton Hopkin From: Chef Linton Hopkin, Restaurant Eugene, Atlanta. Yield: 8 servings. 6 large Spanish-style onions 6 Tbsp. whole butter 1 cup sherry 1 cup white wine 4 cups chicken stock 4 cups veal stock 8 slices French bread, toasted 2 cups Gruyere cheese, grated SEASONING PACKET, BOUND IN CHEESECLOTH: 4 thyme stems 1 bay leaf 8 black peppercorns Peel and thinly slice onions. Melt butter in saucepan, add onions and cook over low heat for 30 minutes or until onions are soft and ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.