SLOW-COOKED ONIONS WITH CIDER & CHEESE
INGREDIENTS
- - 1kg medium-size onions
- - 55g unsalted butter...
- - 2 cloves garlic, peeled
- - 250ml dry cider
- - 250ml good chicken stock
- Salt and freshly ground black pepper
- - 55g coarse sourdough breadcrumbs
- - 85g coarsely grated Gruyere
- Crusty bread, to serve
METHOD
- Heat the oven to 220°C/fan oven 200°C/mark 7. Peel and quarter the onions. Melt the butter in a wide ovenproof saucepan or casserole set over a low heat. Add the onion quarters and peeled whole garlic cloves. Fry gently for about 10 minutes or until lightly coloured.
- Add the cider and chicken stock. Bring to the boil, season to taste and place uncovered in the oven. Bake for 70 minutes, stirring occasionally to ensure an even colour. The onions are ready when they have collapsed and are meltingly tender; and the liquid has almost evaporated.
- Mix together the breadcrumbs and Gruyere. Scatter over the onions and bake for 15 minutes, or until the cheese has melted and is flecked gold. Serve hot or warm.
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ONIONS ARE AT THEIR JUCIEST WHEN FRESHLY HARVESTED IN AUTUMN. THIS HOMELY FIRST COURSE CAN ALSO BE SERVED AS A LIGHT LUNCH WITH A ROCKET SALAD, FOLLOWED BY THE WALNUT MERINGUE WITH BLACKBERRIES.
- houseandgarden.co.uk
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