Ingredients
25 g butter.
1 garlic clove, chopped.
400g onions, finely sliced.
1ltr beef or veal stock.
125m white wine.
Stale baguette, sliced 5mm thick.
Gruyere, finely grated.
Bouquet garni.
Method
Over very gentle heat, brown garlic, onions, and butter for 30mins. Stir regularly, and cover when not stirring. Onions should finish a deep caramel.
Add bouquet garni.
Mix wine and stock.
Continuing to stir, add stock mixture one ladle at a time, reducing.
Preheat oven to 220°C.
After all stock is added (about one hour), serve into individual bowls, and top with baguette slices and gruyere.
Bake in oven for 5 – 10 minutes, until cheese melted.
Add bouquet garni.
Mix wine and stock.
Continuing to stir, add stock mixture one ladle at a time, reducing.
Preheat oven to 220°C.
After all stock is added (about one hour), serve into individual bowls, and top with baguette slices and gruyere.
Bake in oven for 5 – 10 minutes, until cheese melted.
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