Elbert Bakker
Since our family likes monkey breads and likes to make yeast dough – I thought this would be a winner.
I often make this cornbread on Saturday mornings in my toaster oven. Using foil over the top keeps the cornbread tender, and easy to store for a day or two as leftovers. The amounts of each ingredient shift around quite a lot, but it usually just takes a few minutes longer or shorter to make up the different.
Ingredients
6 onions
8 cups beef stock
white wine
by leaf
1/4 tsp dry thyme
1/4 tsp sugar
2 cloves minced garlic
french bread (sliced and toasted)
1.5 cups grated Swiss gruyere cheese
Julie and I have made this several times, adapting whatever other recipes or ingredients we have on hand.