{"id":3511,"date":"2024-02-10T08:48:12","date_gmt":"2024-02-10T08:48:12","guid":{"rendered":"https:\/\/newsx48.info\/?p=3511"},"modified":"2024-02-10T08:48:12","modified_gmt":"2024-02-10T08:48:12","slug":"3511","status":"publish","type":"post","link":"https:\/\/newsx48.info\/?p=3511","title":{"rendered":""},"content":{"rendered":"

4 onions, halved and thinly sliced<\/p>\n

1\/2 teaspoon dried thyme<\/p>\n

1\/2 cup sherry or dry white wine<\/p>\n

1 cup beef stock<\/p>\n

2 cups Gruyere cheese, grated<\/p>\n

Kosher salt and freshly ground black pepper, to taste<\/p>\n

Directions:<\/strong><\/p>\n

Step 1: Ready the oven and preheat to 190 degrees C or 375 degrees F.<\/p>\n

Step 2: Place a large skillet on the stove and turn the heat to medium-high.<\/p>\n

Step 3: Add the butter and allow it to melt.<\/p>\n

Step 4: Add the onions and saut\u00e9\u2019 until translucent. Season with thyme, salt, and pepper to taste. Cook until the onions caramelized.<\/p>\n

Step 5: Deglaze the pan with wine and sherry. Pour in the stock and allow it to boil. Cook for 5 to 10 minutes or until the liquid has evaporated.<\/p>\n

\n
\n
\n