Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 3 pounds yellow onions, peeled and julienned

  3. 1/3 cup bourbon whiskey

  4. 2 quarts beef stock

  5. 1 quart chicken stock

  6. 1 tablespoon plus 1 teaspoon fresh lemon juice

  7. 1 1/2 teaspoons salt

  8. 1 teaspoon freshly ground white pepper

  9. 1 teaspoon hot red pepper sauce

  10. 1/2 teaspoon Worcestershire sauce

  11. 1 cup freshly grated Swiss cheese

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes. Add the remaining ingredients except the cheese, and stir well. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour. Remove from the heat and cover to keep warm.

  2. To serve, sprinkle each portion with grated Swiss cheese.

  3. Yield : 1 gallon


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