Eats #11: Amazing Onions!
Ingredients: 3 red onions, 1 white onion, 4 tablespoons creme fraiche, 50g gruyere, 50g parmesan, small glass white wine, 2 cloves garlic, 8 sprigs fresh thyme, olive oil, sea salt, freshly ground black pepper.
Difficulty: 2/5
Rating: 5/5
The second recipe of my pre-ski week was “The Best Onion Gratin” (page 332, Cook with Jamie).
Start by peeling and chopping the onions into quarters, separating the layers into petals. Drizzle the onion with olive oil then add the wine, sea salt, freshly ground black pepper, chopped garlic and thyme.
Cover with a double layer of tinfoil and cook for 45 minutes until softened. Remove the tinfoil and cook for a further 15 minutes to allow the onions to caramalise.
Stir in the creme fraiche and sprinkle over the cheese and cook for a final 15 minutes until golden brown - done!
Summary
This dish was absolutely amazing and is definitely lives up to it’s name as “The Best Onion Gratin”. One of the tastiest side dishes I’ve cooked and tasted since starting my challenge!
The recipe was simple and easy to make (despite taking a while to cook) and was sweet, creamy, cheesy and delicious.
The onion was nicely caramalised, the creme fraiche gave it a lovely creaminess and the wine gave it a nice zing.
I highly recommend you give this recipe a go and will definitely be cooking it again - I might even mix it up and try different varieties of onion, adding mushrooms, potatoes and maybe pancetta.
Yum!
Shoots #73: Ski Day 4
Say cheese! Spotted the biggest cheese I’ve ever seen on a wander around town.
Eats #11: The Best Onion Gratin
My second recipe this week is 332, The best onion gratin.
Cheese = good, Onion = good, Cream = good…. what’s not to like?
Also looking forward to learning a simple (hopefully) side dish that I can make again and again for other meals.
Eats #8: Spinach and Goat’s Cheese Risotto
This weeks number is 129, Spinach and goat’s cheese risotto.
I love risotto and already make a mighty fine tomato or mushroom risotto so I’m looking forward to learning how Jamie Oliver makes his.
I must admit thought I’m not a massive fan of spinach and the green colour of the risotto does put me off slightly but as they say… “the proof is in the pudding” (or in this case risotto).
Eats #6: Honeycomb Cannelloni
Yesterday I generated my next recipe… page 76, Honeycomb cannelloni.
I can’t tell you how happy I am to be doing something other than fish! Not that I haven’t enjoyed my fish dishes, I have, and I’ve learnt some new and very tasty cooking techniques but I’m happy to be trying something different.
Honeycomb cannelloni looks really tasty and is essentially a lasagna with a twist. First challenge is finding the right pasta and a saucepan big enough to cook it in!
