Slow cooked onions with rosemary and cream
Slow cooked onions with rosemary and cream
This is a lesson in the transformative power of time and heat. It makes a great base for a French onion soup or onion gravy; just add a few ladles of good stock in place of the cream and herbs.
Ingredients
- 4 large white onions, finely sliced
- butter
- 1 small glass of white wine or sherry
- 100ml double cream
- leaves from a stalk of rosemary, finely chopped.
Method
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Step 1
Put the onions in a saucepan with oil and a walnut sized knob of butter. Cook gently for 20 minutes, you want the onions to cook but not colour or stick.
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Step 2
If this looks likely add a small dash of water as you go. After the onions have softened you can let then take on a little bit of colour, scrapping the bottom of the pan and giving regular turns for another 20 minutes.
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Step 3
Add the booze, allow to bubble away until most of the liquid has evaporated. Season well with salt. You should have a golden, buttery tangle. Add the cream and herbs and putter on for another 10 minutes to slightly reduce the mixture.
