Serves 4
Ingredients :
8 Diots de Savoie
1 onion
1/4 litre of white wine
1/4 litre of water
Thyme
Butter
1 tablespoon cornstarch
20 cl double cream
Chop the onion and fry it in butter with the diots (about 10 minutes)
Deglaze with white wine. Add a little water and simmer for 45 minutes.
Add the fresh cream. Dissolve a spoonful of cornstarch in a little water and add to the diots to bind the sauce.
You can serve with a little parsley just before serving.
Accompaniments: Polenta, Crozets, rice or chips