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The bistro starter of every Francophile’s dreams: slowly cooked sweet onions married to beef broth, ladled into crocks, topped with toasty baguette croûtes and a thick layer of Gruyère and Parmesan, and gratinéed under the broiler.
Special equipment: You’ll need 6 ovenproof crocks or ramekins with a capacity of 1 1/2 cups for this recipe.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...