Have a Gallic gourmet experience with these recipes from La Bastille restaurant on Belfast’s Lisburn Road
4 large white onions sliced finely
50g of butter
2 cloves of garlic
Knorr chicken stock cube
To make La Bastille’s signature entree, sweat the onions for about 2 hours on low heat until golden brown and textureless, ie softened, then add a shot of white wine to the mix.
Then add 200ml of chicken bouillion — a Knorr chicken stock cube or other brand chicken stock cube is fine for this purpose — season to taste and serve with a crouton roasted for about 14-16mins with a drizzle of extra virgin olive oil.
Brush the cooked crouton with a raw clove of garlic and add some finely grated Gruyere cheese before caramelising under the grill.
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I always use beef stock for mine and add a bit of flour to the onions before I add the stock