27/06/2026
To make the onion soup, the liquid is spooned over sweet, soft, caramelised onions and reduced for hours, intensifying to a pearlescent broth.
As gleaming as a sword tip but expansive, like a long hug from Grand-maman.
Ladled into a bowl, topped with crouton and emmental cheese, then grilled to melty magnificence, it’s an invitation to culinary rapture.
A bientot 🤎