Advertisement
Oignons Étuvés au Beaujolais
Onions Stewed with Red Wine
- Serves
4
. - Difficulty
Easy
Published 1987
Beaujolais Nouveau arrives here at about the same time in November as the first pickling onions. The two work exceptionally well together. But any of the other primeurs, especially Côtes du Rhône, are just as acceptable in this dish and are often cheaper.
Ingredients
450 g 1 lb 55 g 2
Method
Peel the onions. Melt the butter in a flameproof casserole, add the onions and cook, stirring from time to time, until well coated with butter and just starting to change colour.
Stir in the flour then add the wine. Season lightly with salt and tuck the bay leaves between the onions.
Cover and cook over moderate heat or in a moderate oven (Mark 4, 180°C, 350°F) for 30–40 minutes
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe