BOULETTES D'AVOINE



2 large onions, 100 g (0,22 lbs) grated Gruyère cheese, 2 eggs, rolled oats, 1 tsp salt, 4 tsp soup of olive oil, 1 bouquet garni, 6 large tomatoes.

Chop the onions.

Mix the Gruyère cheese, egg yolks, egg whites and flakes to obtain a dough that barely sticks to your fingers.

Make dumplings, fry them. 

Add tomatoes cut into large cubes, salt. 

Put the bouquet garni on top. Cover. 

Cook 30 to 40 mins over low heat. 

Serve hot or cold.


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