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LOCATION: Recipes >> Pasta Sauces >> Cheese 01

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Emmenthal e Coipolle (onion)

2 oz/60 gr unsalted butter
600g white onions very thinly sliced
salt
freshly ground peeper
2 bay leaves
125 ml milk
125 ml veggie stock
120 g/4 oz grated emmenthal cheese

In sauce pan over medium heat melt the butter. Add onions and saute
for 2 minutes. Stir in salt and peeper to taste and the bay leaves.
Add milk and stock reduce heat to low and simmer uncovered, until
liquids are absorbed (about 30 minutes). Discard leaves.

Meanwhile, preheat a broiler. Grease 30cm / 6x12" flameproof dish.

Cook ribbon type past of your choice al dente. Drain and place hot
in prepared dish. Spoon on sauce then top with cheese. Broil until
top is golden. Serve.

Gruyere or Jarlsberg can be substituted.

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