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Ingredients
  • 4 T Butter
  • 5 pounds onions, sliced ¼” thick
  • 3 bay leaves
  • 1 t salt
  • 1 t fresh ground pepper
  • 1 t sugar
  • 2 cloves garlic, minced
  • ⅓ c. dry vermouth (preferably French)
  • ⅓ c. medium dry sherry
  • ⅓ c. cognac or brandy
  • 4 c Beef stock
  • 2 c. Chix stock
  • 2 c. Veal Stock (dilute 1 oz of demi-glace into 1 cup of water)
  • 5 sprigs of thyme
Note: Ingredients may have been altered from the original.
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