Maui Onion Soup

Ingredients

2 tablespoons clarified butter
2 tablespoons grapeseed oil
1 pound Maui onions, julienne (or other sweet onion such as Vidalia)
3 pounds onions, julienne
4 tablespoons shallots, minced
2 tablespoons garlic, minced
375 milliliters Jack Daniel's Whiskey
1 gallon veal stock (or beef stock)
1 tablesopon cornstarch
salt
freshly ground black pepper
5 chervil leaves (or use large sweet basil leaves)

Instructions

Serves 12. In a large, heavy bottomed sauce pot, caramelize the onions, garlic and shallots in grapeseed oil and clarified butter. Deglaze with the Jack Daniel's and using extreme care, allow the alcohol to flame off. Allow to simmer for 10 minutes, then add the veal stock. Simmer the soup until the onions become tender and the flavor has developed. Make a slurry using some of the soup and the cornstarch. Whisk into the soup in a slow steady stream. Adjust the seasoning with salt and pepper to taste. Place the soup in a warm soup bowl. Garnish with a crouton that has been topped with Gruyere cheese and baked in a 350 oven until golden brown. Garnish with chervil leaves.