INGREDIENTS
2
Bay leaves
2
Garlic cloves
2
Onions, large
2
Thyme, sprigs
750 milliliters
Beef stock
300 g
Pasta, dried
1 tbsp
Brown sugar, light
1 tbsp
Olive oil
25 g
Butter
200 g
Gruyere, grated
250 milliliters
White wine
4
thick slices Of sourdough