这个终极版本的小酒馆经典是由自制牛肉汤and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it’s rich, smooth, and melts easily.
加入肉汤和月桂叶焦糖洋葱ns and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.
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