Date: 2008-10-11 03:27 pm (UTC)
From: [identity profile] raf-sh.livejournal.com
Испытано. Вкусно. По классике, оказалось, надо с полчаса лук понемногу пережаривать, и еще минимум с полчаса варить. Это более классично. Но сделано по-твоему. и - вкусно. Сыр, правда, далеко не грюйер... :)
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