6 gratinees garlic butter Recipes

butter, olive oil, yellow onions, peeled, halved , and cut into 1/4-inch slices, granulated sugar, dried thyme, salt, ground black pepper, all-purpose flour, all-purpose flour, beef stock (use good-quality ), dry white wine, baguette (1/2-inch thick slices), garlic clove, halved, olive oil, grated gruyere cheese (or swiss)

bechamel sauce , recipe follows, grated gruyere, grated parmesan, whole butter, plus 3 tbsp melted, minced shallots, lump crabmeat , picked over for shells and cartilage, salt, ground white pepper, snipped fresh chives, chopped fresh parsley leaves, chopped fresh tarragon leaves, plain bread crumbs, essence , recipe follows, dozen toast points , for serving, yellow onion, skin and root end removed, bay leaf, whole milk, butter, all-purpose flour, salt, fresh ground white pepper, fresh ground nutmeg, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

escargot (medium), consomme, bay leaf, garlic cloves, crushed, butter, grated mozzarella cheese or 1 cup swiss cheese

mussels , well scrubbed and beards removed, shallots, chopped, dry white wine (try a muscadet, sancerre or sauvignon blanc), day-old coarse country bread , torn into large pieces, lemon wedge, for serving, green garlic butter (traditional french with pastis, traditional french with pastis) (optional)