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4
Easy
1 hr 30
By Sue Quinn
Published 2015
Gosh this is good. The trick is to cook the onions long and slow so their flavour really mellows and sweetens. You can use simple vegetable stock but the ‘meaty’ quality of porcini mushrooms adds depth of flavour.
In a small bowl, cover the porcini mushrooms with the boiling water. Set aside to soak for 30 minutes. Drain, squeeze out excess liquid and reserve the soaking liquor.
Meanwhile, in a heavy pan, heat the oil over a medium heat and add the onions. Stir to coat in the oil and add