Vacherousse d’Argental, onion confit and sardine slice
Peel the onions and roughly slice. In a hot frying pan, melt the butter and brown the onions. Season with sugar, salt and ground pepper.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Pepper mill
- Parchment paper
- Baking sheet
- Oven
- Plate
Ingredients
- 120 g Vacherousse d’Argental
- 4 slices wholegrain bread
- 1 tin of mini sardines
- 3 onions
- 8 cherry tomatoes
- 40 g butter
- 10 g sugar
- 1 sprig of rosemary
- Fine salt, pepper
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