[email protected] a écrit :
<<it 's a very simple recipe and all the yummy taste comes from the
boiling water dissolving the onion juices caught on the bottom of the
pan .>>
Hmm. Water, not stock. From an actual French person.
Where is the outrage?
Devon
shivering in the snow, eating bouillon
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...lol ... you don't need stock because if you do it right, when you
pour the water on the onions there's an instant steaming boil that
"melts " the juices (and cleans the bottom of the pan )...and creates
a kind of onion and butter stock .... lol ...
gruyere is essential and if you find Comte , do try it . it's my
favorite cheese . website in english :
http://www.comte.com/pages.php?langue=2
dom from Paris.
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