onions braised in cider
Last Sunday, we had pork collar and I served these slow-roasted onions, braised in cider and topped with cheesy breadcrumbs as an accompaniment. I've just had a request for this Sunday too. I do love it when a recipe goes down well; everyone is happy!This side dish also goes rather well with roast chicken - so that's this Sunday sorted. But any leftovers are really good in a sandwich with ham or roast meat, together with some pickles. I also include it as a burger topping. (As usual, I am very fond of a versatile recipe!)
I haven't tagged this a "Vegetarian" recipe since I've included chicken stock. You could, of course, replace the chicken stock with a vegetable one.
A recent theme for The Guardian’s Readers’ Recipe Swap challenge was CIDER, and this recipe was included, of which food writer Eve O’Sullivan said “And I recommend making double the quantity of Marmaduke Scarlet’s slow-braised onions. Eat first with your Sunday roast, then use them in sandwiches along with the leftover meat.”. Go on, do it!
Serves 3-4 as a side dish
Skill level: Easy
ingredients:
500g English onions, peeled and quartered
30g butter
2 cloves garlic, very finely sliced
250ml cider (dry)
250ml chicken stock
salt and freshly ground black pepper
50g breadcrumbs
2 tbsp grated Parmesan
directions:
- Pre-heat the oven to 200C/Gas Mark 6.
- Gently melt the butter in a large saucepan. Add the onion and garlic together with half a teaspoon of salt. Fry gently over a low heat for about 10 minutes, stirring occasionally until the onions are beginning to color.
- Add the cider and chicken stock. Bring to the boil.
- Transfer to an ovenproof baking dish and bake for 1 hour, stirring occasionally. Check the seasoning. Much of the liquid will have evaporated and the onions will have collapsed.
- Combine the breadcrumbs with the Parmesan and a little salt and pepper. Sprinkle over the top and continue to bake for 15 minutes.
- Serve immediately.