Lyon-Style Frogs’ Legs

• 50 large frogs’ legs
• 2 onions
• 2 tablespoons (30

Cut the onions into julienne slices and soften them in butter.

Dust the frogs’ legs with flour and shake them well to remove any excess. Heat the butter in a pan until it sizzles and put the frogs’ legs in. Sauté them over high heat until they brown slightly. Season with fine table salt and freshly ground pepper, and add the softened onions. Transfer to a serving platter.

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