- Peel the onions, halve and cut into 2mm thick slices. Mix all ingredients together and vacuum seal in a SousVide bag.
- Place the bag on shelf level 3 on the 'SousVide' programme and cook at 95°C for 75 minutes.
Serve in hot cups and float a piece of toasted bread on top with a little grated cheese. French Comté would be perfect.