on the two ingredients that matter most: the onion and the bouillon are carrying almost all the flavor here, so they’re worth choosing well. A true sweet onion (Vidalia, Walla Walla, Maui) is the difference between mellow and sharp. And since the bouillon is essentially the seasoning for the whole dish, a good one — cube or a spoon of concentrated paste — pays off. Match it to what you’re serving: beef bouillon alongside steak, chicken with roast chicken, vegetable to keep it meat-free.
Instructions
Step 1 — Prep the oven and onions
