1 # Butter

14 oz Garlic Minced

15 # Onion Sliced

5 Bay Leaves

1 bunch Thyme

6 sprig Rosemary

1 bunch parsley

1 pint Bourbon

3 qt Veal Stock

1 gal Veal Remouillage

TT Salt & Pepper

  1. Melt butter in a large pot
  2. Add the garlic and onions with some salt and pepper and sweat slowly until medium brown.
  3. De-glaze with bourbon and reduce until almost dry
  4. Add sachet of herbs and stock bring to a boil and reduce to a simmer.
  5. Reduce until consistency is no longer watery.
  6. Taste and adjust seasoning
  7. Cool
  8. Label and store
  9. Garnish with crouton and gruyere
  10. Broil
  11. Chives
  12. Enjoy
  13. Yum!

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