3 tbsp. unsalted butter
4 c. yellow onions, julienned
salt
freshly ground black pepper
1 tbsp. chopped garlic
dash of dry sherry
dash of Worcestershire sauce
8 c. beef stock
8 slices toasted French bread (about 1-inch thick)
2 c. Duck Rillette
8 slices Gruyere cheese
2 tsp. chopped, fresh parsley leaves

Preheat the oven to 400°F. In a large saucepan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes. Ladle the soup into ovenproof deep bowls. Spread each piece of bread with 1/4 cup of the rillette. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven.

Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve.

Yield: 8 servings.