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Caramelized Shallots

Caramelized Shallots

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 pounds fresh shallots, peeled, with roots intact
  • 3 tablespoons sugar
  • 3 tablespoons good red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  • Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
  • * If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.
http://www.theintolerantcook.co.uk/?p=140

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Onion Sauce

Onion Sauce

Ingredients

  • 1 large or 2 small onion, chopped into small pieces
  • 150ml milk
  • 50ml cream
  • 1 heaped teaspoon Dijon mustard
  • 30g (1 oz) butter
  • 1 tablespoon cornflour
  • 100ml chicken stock
  • 4 x cloves
  • Nutmeg
  • salt (if required to taste)
  • black pepper
  • Rosemary
  • 1 tsp honey

Instructions

  • Chop the onion into small pieces (saving some of the onion near to the root). Add to a pan of boiling water and boil on a moderate heat for approximately 15 minutes to soften slightly.Dangle rosemary in herb basket.
  • Melt the butter in a saucepan, and when melted add the cornflour and stir into a thick 'paste'.
  • Slowly add the milk a little at a time stirring continually to combine with the 'paste'.
  • When the onions are cooked add them to this white sauce. Add the Dijon mustard, chicken stock, cream, nutmeg, honey, black pepper and salt (to taste), turn down heat and continually stirring, cook until sauce thickens.
  • Remove saucepan from heat and grate the remaining onion into the sauce, this will give it a stronger flavour.
  • Remove cloves if you can find them
http://www.theintolerantcook.co.uk/?p=138