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Caramelised onions with sourdough crumbs


Serves: 6-8
timePrep time: 25 mins
timeTotal time:
Caramelised onions with sourdough crumbs
Recipe photograph by Kris Kirkham

Caramelised onions with sourdough crumbs


Serves: 6-8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
280Kcal
Fat
16gr
Saturates
9gr
Carbs
26gr
Sugars
17gr
Fibre
5gr
Protein
3gr
Salt
0.5gr

Rosie Ramsden

Rosie Ramsden

Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.

 

See more of Rosie Ramsden’s recipes
Rosie Ramsden

Rosie Ramsden

Rosie Ramsden is a food writer, artist and stylist living in East London. Her book, The Recipe Wheel, is designed to help you adapt favourite recipes and inspire creative cooking.

 

See more of Rosie Ramsden’s recipes

Ingredients

  • 1.2kg onions
  • 100g butter
  • 2 sage leaves, finely chopped
  • 1 bay leaf
  • 200ml dry cider
  • 1 tsp cider vinegar
  • 35g currants
  • 75g sourdough bread, a bit stale if possible, torn
  • 1 tbsp olive oil
  • a small bunch of parsley, very finely chopped

Step by step

Get ahead
Make the day before and chill. To reheat, cook in the oven for 30 minutes, covered with foil, while the potatoes are cooking.
  1. Finely slice the onions (see Kitchen Secret). Heat the butter in a large saucepan and fry the onions gently, uncovered, with a pinch of salt, the sage and the bay leaf for 30 minutes, or until very soft and golden. Stir occasionally to stop them sticking to the pan.
  2. Turn up the heat under the onions and add the cider, cider vinegar and currants. Bubble for 15 minutes until reduced and sticky. Season to taste and transfer to an ovenproof serving dish. Keep warm in the oven, below the potatoes, covered with foil, for up to 20 minutes.
  3. Blitz the sourdough in a food processor to form rough crumbs. Heat the oil in a frying pan and fry the sourdough crumbs for 3-4 minutes, stirring frequently, until deep golden and crisp. Toss with the parsley and scatter over the onions to serve.
    Tip
    The quickest way to prepare the onions is to halve, then peel, all of the before you start slicing. Don't worry too much about thinness - if you have a food processor with a slicing attachment, use that.

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