Ingredients (6 servings)
- 500 gr / 3 cups sliced or minced yellow onions
- 50 gr flour
- 2 liters white chicken stock
- 2 TBS port or cherry
- Brown the onions in butter (alternatively, prepare a light caramel before adding the onions)
- Add flour and stir for 2 mn
- Pour the stock, add the alcohol and cook for 30 mn on medium heat
- Serve with shredded gruyère and baguette croutons
- For a more exquisite version, bake in the oven with a disk of puff pastry topping the bowl
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