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Ingredientes
- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 3 lbs. Vidalia onions, halved and thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup brandy
- 1/2 cup dry sherry
- 2 Tbsp. all-purpose flour
- 8 cups Homemade Chicken Stock (or store-bought)
- 8 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 16 thin slices baguette, lightly toasted
- 1 pound aged cheddar cheese, grated
- Parsley Pesto (recipe below)
- 2 cups fresh flat-leaf parsley
- 1 clove garlic, chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
View Full Recipe at Comfy Cuisine
