Onion soup gratinée

The dish we refuse to take off the menu. The onions cook for six hours until they are the colour of mahogany, the broth is made from roasted beef bones, and the crust of 18-month Comté goes under the salamander until it blisters.

On the plate

• Onions caramelised slowly, never rushed with sugar
• Beef bone broth simmered overnight
• Comté aged 18 months, grated thick

Good to know

Not vegetarian, the broth is the soul of it. Contains dairy and gluten. Ask for extra bread: you will want it for the bottom of the bowl.