This is a recipe that yields 4 qt.
10 lbs yellow onions, sliced thin
8 oz clarified butter
4 qt beef stock
4 qt chicken stock
1/2 oz fresh thyme
Salt and Pepper to taste
8 oz sherry
Toasted French Bread
Gruyere, grated
Saute the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.
Deglaze the pan with 8 oz of beef stock. Cook for a few sec. Repeat this process until the onions are a very dark, even brown.
Add the remaining beef stock, chicken stock, and thyme.
Bring to a simmer and cook 20 min to develop flavor. Adjust the seasoning and add the sherry.
