1/2 cup of salted butter
1 kg of chopped onions, large
4 cloves of garlic
1 bulb of garlic, cut in half lengthwise and sliced
1 cooked potato, peeled and cut into slices
1 liter of beef broth
1/2 cup of dry white wine
1 cup of heavy cream
salt and black pepper to taste
200g of Camembert cheese
1/2 cup of salted butter
1 kg of chopped onions, large
4 cloves of garlic
1 bulb of garlic, cut in half lengthwise and sliced
1 cooked potato, peeled and cut into slices
1 liter of beef broth
1/2 cup of dry white wine
1 cup of heavy cream
salt and black pepper to taste
200g of Camembert cheese
In a large saucepan, melt the butter
Add the onions, garlic, and bulb of garlic
Fry, stirring constantly, until the onion begins to brown
Reduce heat and continue frying in the same liquid for about 20 minutes
Add the slices of potato and continue cooking over low heat for an additional 30 minutes, stirring occasionally
Add the beef broth, wine, and let it come to a boil
Cover and simmer for another 30 minutes
Preheat oven to high temperature (250°C) or grill
Remove from heat, remove lid, and let cool
Blend in blender, adding heavy cream slowly
Check seasoning and add salt and black pepper if necessary
Portion into individual bowls
Place a thin slice of Camembert cheese on top
Place the bowls onto a baking dish and put it in the preheated oven to melt the cheese
If you have a grill, let it brown
Serve hot
Serves 10.
