Ingredients

• 1 cup (2 sticks) plus 2 tablespoons unsalted butter
• ½ cup canola oil
• 5 red onions, sliced ¼ inch
• 5 Vidalia onions, sliced ¼ inch
• 5 yellow onions, sliced ¼ inch
• Kosher salt and freshly ground black pepper
• 15 shallots, peeled
• 2 cups Madeira wine
• 1 cup port wine
• 1 cup sherry wine
• 10 cipollini onions, peeled and sliced
• 20 red pearl onions, peeled and sliced
• 4 quarts beef stock
• 1 bunch thyme
• 2 bay leaves
• 1 loaf good sourdough bread
• 2 pounds good Emmental cheese

Yield

4 servings

Recipe

• Matty Matheson’s Matty Matheson: A Cookbook cookbook
• Vice Video