Steak Soup Gratinee

YIELD: 24 servings

6 lbs. beef for stewing (IMPS/NAMP 135A) cut into 1" cubes
6 Tbsps. vegetable oil
Ground black pepper, as needed
4 oz. butter
10 1/2 lbs. onions, thinly sliced
2 Tbsps. garlic puree
2 1/2 oz. all-purpose flour
1 1/2 gals. beef broth
1 1/2 cups dry white wine
2 whole bay leaves
3/4 cup brandy or Madeira (optional)
24 slices French bread slices, 1/3"thick, toasted
1 1/2 lbs. Gruyere cheese, shredded
Chopped chives

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