Semolina And Gruyere Quenelles With Tomato Sauce

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1 1/2 cups whole milk

4 Tbs. unsalted butter, cut into small pieces

3/4 cup semolina flour

1/4 cup all-purpose flour, plus more for shaping quenelles

1 large egg

1 large egg yolk

5 oz. finely grated Gruyère cheese, plus more for sprinkling

3 Tbs. olive oil

1 medium white onion, chopped (1 1/2 cups)

2 cloves garlic, minced (2 tsp.)

4 medium tomatoes, seeded and chopped (3 cups)

1/3 cup tomato purée

2 sprigs fresh thyme

1/2 tsp. sugar, optional

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