Caramelised Baby Onions
This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.
French bistros often serve caramelised shallots glazed in beetroot juice as a vegetable dish – a delicious dish, but making fresh beetroot juice is messy. This is not the authentic method, but it is fast, easy and very good. The liquid from a can of whole baby beets is sweet, so no extra sugar is needed.
Serves 4-6
Ingredients:
- 40 ml olive oil
- 1 Tbsp butter
- 200 g small whole onions (pickling size), peeled
- Juice from a 450g can of whole beet roots
- Vegetable stock or water to make up liquid measure
- Salt and pepper
Method:
- Heat the oil in a large pan, add the butter and stir until
melted. - Add the onions and cook until they colour.
- Measure the liquid from the canned beetroot and, if
necessary, make up to 200 ml with vegetable stock or
water. Add to the pan. - Bring to the boil, reduce to a simmer and cook uncovered
until the onions are just tender. Remove and keep warm. - Boil the remaining liquid until thick and syrupy.
- Return the onions to the pan and toss to coat with the
dark-purple glaze. Add salt and pepper if necessary. - You could add the baby beetroot at the final stage if you
wish, or cover and refrigerate until needed.
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