Very easy and oh, so good. This recipe is submitted from Quebec, Canada.
Something else. Wasn't strict with amounts... made plenty. Added three types of onions (one red, which I'm unsure about) but rather than add sugar, I fried them gently after sweating to encourage caramalisation (Jamie's recipe) - 17 May 2009
This recipe was fantastic!!!! - 21 Apr 2012
Use a rich stock and some wine for great flavour. The bowls are really important too - best served in a deep bowl. - 17 May 2009