SOS request: We'll always have Paris
Comme Ça graciously gave the recipe to Times Test Kitchen Manager Noelle Carter, who has adapted it for the home cook. Start with a generous amount of slowly caramelized onions, and gently simmer them in a broth brightened with a little sherry and hints of thyme and bay leaf. Serve each portion topped with a slice of crusty French toast — or two — hidden under a creamy layer of melted Gruyère.
-- Rene Lynch
RECENT & RELATED
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Photo credit: Kirk McKoy / Los Angeles Times