Recipes

• Peel and cut the onion into julienne strips. Heat the olive oil, add the onion, white wine, salt, sugar and stir. Keep on a low heat while it cooks for 15 minutes.
• After 15 minutes, sprinkle the bicarbonate over the onion and leave to reduce for 45 minutes.
• We use this caramelised onion base and cover the ovenproof dish.
• Cut our potatoes into half-centimetre-thick slices and boil them until they are almost tender but not quite done. Drain and place on the caramelised onion base.
• Cut off the top of the cheese rind and place it upside down on top of the potatoes.
• Bake at 160ºC for approximately 15 minutes, until the potatoes are golden brown and the cheese is melted.

For this recipe you can add grated cheese (Emmental cheese or any other cheese that melts well), nutmeg, black pepper and cream if you want a creamier finish.