INGREDIENTS:½ cup canola oil
8 lbs. beef bottom round, cubed
9 onions, julienne
2 cups all purpose flour
1 gallon homemade beef stock
½ cup tomato paste
3 bay leaves
1 tsp. fresh thyme, chopped fine
½ tsp. Kosher salt
1 tsp. black pepper
3 oz. Madeira or Sherry wine
½ French baguette, cut into 12, 1 in. slices
1 Tbsp. garlic, chopped fine
3 oz. butter, melted
24, 1-oz. silces Swiss cheese
24, 10-oz. onion soup crocksDIRECTIONS:1. In a skillet heat the canola oil, add the beef and sear until well browned. Add the onions and continue to cook until they begin to caramelize.
2. Dust the beef and onions with flour to make a roux. Add the beef stock and tomato paste and let simmer. Add bay leaves, thyme and salt and pepper. Continue to simmer over medium heat until the meat is tender, about 1 hour.
3. Preheat oven to 350° F. Add the Madeira or sheny to the beef mrx and portion into the onion soup crocks.
4. Stir together the garlic and melted butter, brush on the baguette slices and toast. Place garlic toast over the stew; top each with 2 slices of Swiss cheese and bake until cheese is melted and golden. Serve hot.SERVINGS:12 servingsFrom:Nicole Satin, Corp. Exec. Chef, Flik Intnl., Rye Brook, NY
