Braised Belgian Endive Gratin

8 Belgian endives; (about 2 pounds), trimmed, leaving the root ends intact, and halved lengthwise
1 1/2 tb Fresh lemon juice
3 tb Unsalted butter; cut into bits
1/2 ts Salt
2 ts Sugar
3/4 c Chicken broth
2/3 Finely grated Gruyere
1 1/3 c Dry bread crumbs

In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

Serves 8.

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