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– Onions - Olive Oil - Garlic - Bay leaf - Thyme - Butter - Whiskey - Chicken Stock
Heat olive oil over medium high heat in the pot. Add in sliced onions and garlic, stirring frequently until beginning to brown. Add butter and bring heat to medium. Stir frequently as butter melts and onions caramelize for 20 minutes. It is key that the onions are well cooked and have a nice golden color.
Deglaze the pot with the whiskey and add the bay leaf and thyme. Add in 8 cups of chicken stock, stir and cover. Allow to simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an extra splash of whiskey for good measure. For the Gratinée: Cut the cheeses into ⅛ inch thick slices.
Set the soup crocks on a cookie sheet to catch excess spilling. Place cookie sheet with the prepared soup crocks under the broiler. Watch VERY closely and allow to brown until the cheese is bubbly on top and beautifully golden. Serve immediately being careful not to burn yourself.
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