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

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