INGREDIENTS
For 4 person (s)
1 kg of onions 50g butter
10 cl dry white wine or beer
1 liter of chicken broth or beef bouillon cube or 1
1 sprig thyme 1 bay leaf
Salt Pepper
Espelette (optional) PREPARATION
1
Peel and finely chop the onions. 2
10 minutes Sweat onions in butter avoiding staining. 3
Deglaze with white wine and reduce by half. 4
Add the chicken stock and salt. 5
Add thyme, bay leaf and garlic. 6
simmer for 40 to 50 minutes. 7
pepper and add a pinch of Espelette. 8
Serve immediately or reserve for later!
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