The Weekend Australian - Magazine - - LIFE -

Place pan over medium heat, bring juices to boil; re­duce by one-quar­ter. Re­move stalks. Mix yolks and crème fraiche un­til smooth. Re­move pan from heat; whisk in yolk mix­ture and herbs un­til sauce is smooth and coats back of spoon. Pour over chicken. Serve with re­main­ing herbs. Serves 4 1.5kg onions 2 ta­ble­spoons olive oil 50g but­ter 4 sprigs thyme Salt flakes 1 ta­ble­spoon plain flour 100ml port (or sherry or Madeira) 2 ta­ble­spoons Di­jon mus­tard 2 litres beef or veg­etable stock Cheesy toast 4 slices sour­dough bread 2 ta­ble­spoons Di­jon mus­tard Pinch freshly grated nut­meg 150g Gruyère cheese, grated Peel and thinly slice onions. Heat oil and but­ter in large pot over low heat. Add onion, stir to coat; add thyme; sea­son with salt. Cook, cov­ered, for 40 min­utes, stir­ring, un­til golden and soft. Stir in flour; cook for 1 minute. Add port, bring to boil; add mus­tard and stock. Cook, cov­ered, over low heat for an­other 40 min­utes. Heat grill; line bak­ing tray with foil. Place bread on pre­pared tray. Spread mus­tard on each slice, sprin­kle over nut­meg, pile cheese on top. Just be­fore serv­ing, place bread un­der grill; cook un­til cheese is melted and golden. Spoon soup into bowls and place cheesy toast on top. Serves 4

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