Ingredients: ●● 75g butter ●● 700g large onions, thinly sliced ●● 1 clove garlic, crushed ●● 2 tsp sugar ●● 2 tbsp plain flour ●● 300ml port ●● 300ml red wine ●● 1,500ml beef stock ●● Sprig rosemary, chopped To finish: ●● Toasted croutes ●● 50g Parmesan cheese, grated finely ●● 50g Cheddar cheese, grated finely ●● Splash port ●● Chopped chives Method: 1. Heat the butter and add the sliced onions. Toss in the butter then leave to fry for five minutes. Add the garlic and sugar and turn down the heat. Leave for about 20 minutes until the onions are stewed down and caramelised. Add the flour and stir in. 2. Deglaze the pan with the port and red wine and reduce by half. Add the beef stock and bring to the boil. Sprinkle in the rosemary and simmer very slowly for one hour. Season to taste. 3. Ladle between four deep bowls, top with the croutes and scatter with the grated cheeses. Place under the grill and melt. 4. Finish with a drizzle of port and a sprinkling of chopped chives.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter