Onion Stew with Abbey Beer, Apple Syrup, and Fennel Seeds

Name: Onion Stew with Abbey Beer, Apple Syrup, and Fennel Seeds
Prep time: 15 min
Total time: 30 min
Cuisine: Dutch
Ingredients: 6 onions; ¼ cup (25 grams) butter; 2 slices of Dutch spice cake or gingerbread; 2 slices of Dutch spice cake or gingerbread; 1 bottle dark abbey beer or other dark beer; 1 bottle dark abbey beer or other dark beer; 1 tablespoon apple syrup (or molasses); 1 tablespoon apple syrup (or molasses); 2 bay leaves; 1 teaspoon fennel seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Onions are often cast in a supporting role. But in this dish, they’re the star ingredient: cooked with dark abbey beer, Dutch spice cake or gingerbread, and molasses until they’re soft and sweet. Great with the crispy baby potatoes or used as a filling for the Parmentier on the next page.

Ingredients

6 onions
¼ cup (25 grams) butter
2

Europe
Netherlands
Vegetarian

Method

PEEL the onions, then cut them in half through the stem end so that the halves remain intact.

MELT the butter in a Dutch oven or heavy-bottomed pan. Place the onions in the pan, cut side down, and fry them for 3 minutes until golden brown. Meanwhile, cut the Dutch spice cake or gingerbread into small cubes.

TURN the onions. Pour the beer down the inside edge