👨🍳 Method
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1
Peel the onions and chop finely.
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2
Cut the endive into large chunks.
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3
Heat the butter in a large pot and gently stew the onions and endive together.
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4
Sprinkle with sugar and continue stewing until lightly browned, about 5–7 minutes.
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5
Pour in the poultry stock and bring to a boil.
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6
Reduce heat and simmer until the vegetables are tender, about 10–15 minutes.
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7
Season to taste with salt and pepper.
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8
Stir in the milk and grated cheese, and serve immediately.
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