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2 pounds lean slab bacon, in one piece
1 whole pig's foot or two halves
8 large yellow onions—1 whole, 7 sliced
1/4 inch thick 2 gallons of water
1/4 cup rendered pork fat or vegetable oil
Salt
1/2 cup all-purpose flour
Two 12-ounce bottles brown ale
6 rosemary sprigs
Freshly ground pepper
12 ounces rustic bread, cubed
6 tablespoons unsalted butter, melted
6 garlic cloves, peeled
4 cups shredded Gruyère cheese (about 1/2 pound)
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