Ingredients
5# yellow onions sliced thinly
1/4 c. butter
1/8 c. oil
1 bay
8 springs thyme
1/2 c cognac
1/2 c white wine
2 c beef stock
1 c veal stock
3 c chicken stock
1/4 t. apple cider vinegar
Preparation
Saute onions and salt in butter and oil until sweated down (1 hour). Then add bay and thyme. Continue to cook until carmelized (1 1/2 hours)Deglaze w/ sherry and evaporate. Deglazxe with white wine. Evaporate. Add stock and simmer 15-20 minutes. Remove bay, add vinegar. Season with salt and white pepper. Top with greyere.
