Servings: 4 – Preparation: 15 minutes – Cooking: 2 hours
Ingredients
pickled onions
- 8 medium onions, halved
- 45 ml (3 tablespoons) butter
- 60 ml (4 tablespoons) olive oil
- 500 ml (2 cups) water
- 5 ml (1 tablespoon) Provencal herb mixture
- 30 ml (2 tablespoons) honey
- Salt and pepper to taste
- Onion cream
- 8 onions, grated
- 60 ml (4 tablespoons) olive oil
- 250 ml (1 cup) dry white wine
- 4 cloves garlic, grated
- 15 ml (1 tablespoon) honey
- 1 L (4 cups) vegetable or poultry soup.
- 1 bay leaf
- 250 ml (1 cup) 15% cream.
- Salt and pepper to taste
Interior
- 1⁄2 baguette, croutons
- 250 ml (1 cup) cheddar cheese, minced
Preparation
Step 1
Preheat the oven, the shelf in the middle, to 180 ° C (350 ° F).
step 2
For the candied onions, in a baking dish, mix the onions, butter, oil, water, Provence herbs, honey, salt, pepper and simmer in the oven for 1 hour, turn the onions on their side and simmer for another hour, until onions. are sweetened and golden brown.
Step 3
Meanwhile, in a hot pot, sauté the onions with a little oil and let them fry for 5 minutes.
Step 4
Coat with white wine, add garlic, honey, broth, bay leaf and simmer for 30 minutes on medium heat. Check the spices.
Step 5
Remove the bay leaf, mix everything in a hand blender, then add the cream. Check the spices.
Step 6
In a pan, place the bread croutons, cover with grated cheese and let them fry in the oven on the grill (boil).
Step 7
In each shoulder dish spread the prepared onion cream, halves of the sugared onions and some croutons au gratin.