Ingredients
- 6 large onions, sliced
- 60g butter
- 1.5L beef stock
- 200ml dry white wine
- Baguette slices, toasted
- 200g Gruyère, grated
Method
- 1
Caramelize onions slowly in butter until mahogany.· 45m
- 2
Deglaze with wine, add stock; simmer.· 30m
- 3
Ladle into bowls, top with toast and Gruyère.
- 4
Broil until cheese is bubbling and bronzed.· 5m