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8–10
Medium
Published 2013
This is one of those dishes for which you really have to make your own stock. Or buy some good stuff from the butcher. There’s nowhere for bad ingredients to hide. The onions are easy enough to cook (although be prepared to keep a constant eye on them for up to 3 hours … this requires concentration rather than any real skill), but good stock provides the depth. My wife sometimes complains that the 3-hour caramelised onions are a little too sweet. She has a point: this is a dish to be served