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Peel all types of onions, halve them and cut into thin
rings. Remove the dark green of spring onions, cut the rest into thin
rings and set aside.
Melt butter in a saucepan, add sugar and brown them. Sauté onions and
garlic, drizzle with vinegar. Douse with white wine and let simmer. Pour
in beef stock and simmer all about 15 minutes. Season with parsley, salt,
pepper and vermouth. Add green onion rings.
Toast the toast slices, cover with cheese and pepper. Gratinate in the
oven at 180 ° C. |
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