Recipe

Olive oil
100 g unsalted butter
1.25 kg brown onions
2 tbsp flour
1L beef stock
2 bay leaves
2 Galice cloves
4 dashes Worcestershire sauce
Salt and pepper
15g powder sugar
Baguette
100g gruyere

Pre-heat your oven 180°C
Cut all the onions in thin slices
In a very big pot, medium-low heat some olive oil and the butter
Once the butter melted, put all you onions, and stir so everything is greasy
Add sugar
Cover and let cook for low-medium low, mixing every 10-15 mins
Cut a baguette in bite sizes, drizzle olive oil, and go in the oven at 180°C until crispy and golden (these are now called Croutons)
Once the onions almost brown and mushy, add a bit of salt, pepper, the bay leaves, mince garlic cloves and cover, mix every 5 mins, until brown and caramelized (should take 1H/1H30 total)
Once completely caramelized, add the flour, Worcestershire sauce, the beef stock (if in powder form with 3 glass of water) and mix until all combined, set fire to low for 10-15 mins
Shred the cheese
Pour the mixture in a 1 serving oven-proof bowl, a load of cheese, top with 2 Croutons, add more cheese. Put in the oven until the cheese is golden brown.

Serve and eat immediately

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