Ingredients for 6 servings
- 1 kg (2.2 lb) sweet Cevennes onions peeled and sliced, keeping the skins well
- 1 veal bone or poultry carcass
- 40 g (1.4 oz) cornmeal
- 50 g (1.75 oz) salted butter
- 2.5 l (2.6 qt) mineral water
- thyme flowers and 3 bay leaves
- coarse salt and ground pepper
- 12 small baguette bread croutons (for 4 people)
- 60 g (2.1 oz) freshly grated Gruyère
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