Bruschetta is derived from the term 'bruscare' in Italian which means 'to roast over coals.' It is typically grilled then rubbed with fresh garlic and olive oil and is often finished in the United States with fresh tomatoes and basil.
2 qts roasted beef broth
8 medium onions (sliced)
1 cup sherry wine
TT fresh thyme
¼ cup butter
¼ cup flour
½ cup gruyere cheese bruschetta
TT salt, pepper
Caramelize onions in butter then dust with flour and cook briefly. Deglaze with sherry, add broth and reduce. Season to taste and garnish with gruyere bruschetta.
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