Soupe a l’Oignon Gratinee from Tony Bilson's Recipe Book by Tony Bilson
Peel and finely slice the onions. Put half the quantity of onions in a pot with the butter over a medium flame. Stir continuously until they are soft and slightly caramelised. Then add the second h...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Wooden spoon
- Ladle
- Tureen
- Ramekin
- Oven
- Grater
- Bread knife
- Baking sheet
Ingredients
- 200 g gruyère, grated
- 1 French bread stick
- salt
- pepper
- 1 bay leaf
- 1 litre beef stock
- 50 g butter
- 2 kg brown onions
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