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1
In a medium skillet over medium heat, melt the butter.
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2
Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes.
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3
Add the wine and cook for 12 to 15 minutes, or until the liquid is evaporated and the sausage browned.
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4
Set aside.
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5
Center a rack in the oven and preheat to 425F.
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6
Set up a large steamer on the stove.
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7
Toss the potatoes with salt and pepper and steam them for 10 minutes.
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8
Add the green beans and steam for 5 more minutes.
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9
While the potatoes and green beans are steaming, prepare the onions.
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10
In a medium bowl, toss the onions with the olive oil and salt and pepper.
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11
Pour the onions into an 8-inch baking dish.
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12
Bake for 20 minutes until softened and beginning to brown, and then transfer the onions to a separate bowl; reserve the baking dish.
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13
Preheat the broiler.
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14
Pour the potatoes and green beans into the baking dish.
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15
Layer the onion, sausage, and cheese on top of the potatoes.
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16
Broil for 3 minutes, until the cheese is melted and browned.
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17
Top the dish with the gravy, cornichons, artichoke hearts, and thyme.
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18
Serve warm.
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19
In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil.
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20
Cook for 10 minutes, or until the liquid is reduced by half.
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21
Remove the thyme and add the red onion.
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22
Cook for 3 minutes, and then reduce the heat to low.
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23
In a small bowl, make a slurry by combining the flour and milk.
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24
Slowly add the slurry to the reduced stock, whisking to combine.
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25
Cook for 2 minutes, and then stir in the soy sauce.
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26
Taste for seasoning; add salt and pepper as needed.
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27
Serve hot.
