This made a nice base for a gravy I served on top of hamburgers seasoned with mustard powder, cayenne pepper, Worcestershire sauce, salt and black pepper.
But on a chilly winter evening, it's a pleasure sometimes to stand at the stove stirring the alliums, watching them melt into deep golden submission.
Combine with a muscular beef broth thickened ever so slightly with flour, then top with slices of French bread and a shower of Gruyere.
Broil until melty, then serve to applause, as if you've been running a brasserie in Montparnasse since the days of pay phones by the cloak room and ashtrays on the dinner table.
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