French Onion Soup
Serves 4-6
800g Onions peeled and sliced
1.5 litres Beef Stock
200ml White Wine
1 tbsp Olive Oil
40g Butter
30g Plain Flour
2 Cloves Garlic crushed
20g Sugar
Pinch Sea salt
Fresh Ground White Pepper
6 Slices of Baguette
120g Gruyere Cheese
Method
In a large saucepan heat the oil and melt the butter. Add the sliced onions and fry until soft.
Add the sugar, salt, pepper and sweat for approx 10 minutes on a medium heat until onions are golden and buttery.
Add the garlic and sweat for 4-5 minutes then add the flour and combine.
Add the wine and beef stock (warm it separately before adding)
Simmer for 20 minutes stirring throughout.
Toast the sliced baguette and place cheese on top. Grill until cheese is melted.
Serve the soup in a deep bowl ensuring you share all the onions across all the bowls and place baguette on the top and serve.
Red Onion Relish
3 Red Onions peeled & sliced
40g Butter
1 tbsp Olive Oil
1 tbsp Brown Sugar
2 tbsp Balsamic Vinegar
Pinch of Sea Salt
Method:
Place a saucepan on a medium heat, add the oil and butter. Fry the onions until soft and slightly brown in colour.
Add the sugar and balsamic. Season with salt and reduce heat to a low heat.
Cook for 20 -25 minutes stirring occasionally. You should have a slitty sticky texture. If it becomes too sticky add a splash of water.
Serve hot or cool in a glass jar and store in the fridge for sandwiches, burgers etc
Braised Steak with Caramelised Onions and Gravy
Serves: 4
4 Rump Steaks 100g Each
2 Onions Sliced
2 Cloves Garlic
50ml vinegar
25g Brown Sugar
25g Plain Flour
40g Tomato Puree
Drizzle of Rapeseed Oil
Fresh Ground Pepper
2 Sprigs fresh Thyme
350ml Beef Stock
Method:
Heat a frying pan and add a drizzle of oil. Fry the steaks for about 3 minutes on each side, season with fresh thyme and pepper. Leave steaks aside
In the same pan add the sliced onions and garlic. Fry until brown and add the vinegar and brown sugar.
Cook until slightly sticky consistency is achieved then add the tomato puree and flour followed by the beef stock.
Return the steaks and any juices to the pan and simmer for 15 minutes. The sauce will thicken and gather around the steaks with the onion like a comfort blanket. If you need to loosen it out a bit add a splash of hot water.
Brian's Top Tip:
Great served on toasted sour dough or simple with a good champ potato.
Scallion Loaded Champ
Serves: 4
1 Kg potatoes
100ml milk
75g cream
50g butter
pinch ground white
pinch nutmeg
pinch salt
2 Scallions washed and sliced
Method
Wash and peel the potatoes then cook in boiling water until soft.
Drain the cooking water off and return potatoes to the heat for a minute to evaporate further moisture.
In a separate saucepan melt the butter with the scallions until the mixture sweats. Cook for 2 minutes, then add the milk and cream and allow liquid to warm.
Season the potatoes with white ground pepper, salt and nutmeg. Start to mash the potatoes and when mashed add in the liquid and return potatoes to the heat and continue to mash constantly until you have no lumps.
Brian’s Top Tip:
Turn any leftover champ into potato cakes by shaping them into rounds and pan frying in butter.
Pickled Pearl Onions
600g Pearl Onions 40g Salt
400ml Vinegar (malt)
180g Honey
40g Sea Salt
Method:
Place the onions in a bowl. Cover with boiling water and leave to cool. When cool peel the onions and place in a separate clean bowl.
Toss the onions in salt and cover with cling film. Leave overnight.
Wash onions under cold water to remove salt and dry onions using a tea towel.
In a pot warm the honey and vinegar until honey dissolves.
Add the onions into a glass pickling jar and pour in the honey and vinegar. Close the jar lid and allow to cool.
Onions will keep at least 3 months. Once opened keep in fridge