Serves 4. Start with 500g onions, peeled and finely chopped. In a saucepan, melt a mix of butter and oil. Add the onions and cook slowly, stirring regularly, until they soften and lightly brown. Stir in 2 tablespoons flour. Pour in plenty of water, bring to a boil, and simmer for 15 minutes. Season with salt and pepper. Ladle into ovenproof bowls, top each with a slice of bread sprinkled with grated Gruyère cheese, and grill 1-2 minutes until golden.
For fans of stuffed tomatoes, these onions are a must-try. Select large white onions for easy stuffing. Peel them, then boil whole in salted water for 10 minutes. Drain well, hollow out carefully with a spoon. Stuff with a savory mix of ground pork, egg, breadcrumbs, and fresh herbs. Bake for 45 minutes until tender and flavorful.
This versatile confit shines on toast as an aperitif or alongside meats and foie gras. Peel and finely chop 6 large onions. Sauté gently in a casserole with 1 tablespoon olive oil until translucent. Add 100g powdered sugar and 3-4 tablespoons balsamic vinegar. Cook 10 minutes over high heat, then cover and simmer low for 1 hour, stirring occasionally. Enjoy warm or jar for later.
