FOOD: Caramelised onion and Gruyere croquettes. Annie Smithers

Serves 6

– 2 large onions

– 100g unsalted butter

– 500g floury potatoes (sebago)

– 1 egg yolk

– ½ cup Gruyere, cut into small cubes – 75g plain flour

– salt and pepper

Crumbing

– ½ cup plain flour

– ¼ cup milk

– 1 egg

– 1½ cups breadcrumbs – vegetable oil for frying

Accompaniment

– 100g watercress – vinaigrette Slice the onions finely. Melt the butter in a heavy-bottomed frypan and cook the onions over low to medium heat for 20 minutes or so until completely caramelised. Set aside. While the onions are cooking, scrub the potatoes and either boil or steam them until completely cooked. Allow to cool a little, then remove the skin with a small paring knife and mash with a hand masher or mouli. Mix together onions and mashed potato with egg yolk, Gruyere and flour. Season to taste. Divide into 12 and shape into cylinders. Have three separate bowls, one with flour, one with milk and egg whisked together, one with breadcrumbs. Gently coat each cylinder in flour, dip into egg mix and then into crumbs. Place gently on a tray. Heat the oil in a deep pan to about 190ºC. Fry in three batches for three to four minutes or until golden. Remove from oil and then place on absorbent paper. Keep warm in a low oven while cooking the remainder. Serve with a crisp sharp salad, or a dipping sauce, or as the potato component of a suitable main course.

Wine pairing:

2015 Luigi De Sanctis Abelos malvasia puntinata, Frascati, Italy ($39.50)

– Carly Lauder, du Fermier