This is for Lillian who has waited patiently for the next recipe! There was a bit of a delay as I carried on to a nearby town to hunt for more textiles to list. This is a delicious simple French classic. Autumn is the best time to make it while the onions are very fresh.
This is beautifully simple but needs the best quality ingredients to be really memorable. The smell of the onions as they sizzle gently in butter is mouthwatering.
Take your time sautéing the onions so they turn a golden brown and develop caramel flavours. Don't rush it and let them burn or it will taste bitter. Then stir in some mustard powder and stir, add a generous slosh of white wine and the stock or if the onions are very fresh, just water. Simmer for thirty minutes, you can use the crock pot for this. Season to taste.
Served in warmed bowls with crusty bread and grated Emmental cheese. You can make toasted cheese croutons but I prefer to just add grated cheese as the large croutons are very hard to eat and have lots of spillage potential. My guests seem to appreciate not having to wrestle with the soggy toast.
The quantities for two people are;
6 oz (150 gr) Finely sliced fresh onions.
A large knob of best butter.
2 heaped teaspoons mustard powder.
White wine (not too, sweet).
1 litre stock or water.
Emmental cheese.
Just multiply the quantities as required.
Enjoy!
The quantities for two people are;
6 oz (150 gr) Finely sliced fresh onions.
A large knob of best butter.
2 heaped teaspoons mustard powder.
White wine (not too, sweet).
1 litre stock or water.
Emmental cheese.
Just multiply the quantities as required.
Enjoy!
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