Onion Soup Gratinee - cooking recipe

Ingredients

5 large Spanish onions
butter
oil
12 oz. dry white wine
1/2 gal. veal stock or your favorite brown stock
fresh ground pepper, salt, ground thyme and nutmeg to taste
Parmesan cheese

Preparation

Thinly slice onions.
Lightly brown onion in half butter and half oil.
Slowly add white wine, immersing onions using medium heat.
Simmer for a few minutes.
Add veal stock (or your favorite brown stock).
Add fresh ground pepper, salt, ground thyme and nutmeg to taste.
Cook liquid until reduced by 1/3.
Pour soup into ovenproof bowls; place generous slice of browned French bread on top of each bowl.
Top with a generous handful of Parmesan cheese.
Place under broiler until cheese bubbles and partially browns.
Serve immediately.