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 ...

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