Grilled baby onions with cream & basil
- Matt Tebbutt
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Serves 6
Easy
Prep: 20 mins
Cook: 35 mins
0 reviews
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Add tender, creamy baby onions to your roast beef this Sunday for a taste of comfort food heaven
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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500g baby onions or shallots
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200ml chicken stock
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25g butter
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1 tbsp plain flour
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150ml milk
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150ml double cream
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2 egg yolks
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pinch cayenne pepper
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small grating nutmeg
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small handful basil leaves
shredded
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Nutrition: per serving
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kcal219
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fat20g
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saturates11g
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carbs6g
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sugars4g
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fibre1g
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protein5g
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salt0.21g
low
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Method
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step 1
Simmer the onions in the stock for 30 mins, adding a little water if needed to keep them covered. Meanwhile, in a small pan, melt the butter, then add the flour and cook for 1-2 mins. Stirring constantly, gradually pour in the milk, then the cream, and bring to the boil. When you have a smooth white sauce, remove from the heat. Allow to cool a little before stirring in the egg yolks, spices and seasoning.
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step 2
Heat grill to high. Drain the onions and lay them in a single layer in an ovenproof dish. Spoon over the cream sauce to cover. Grill for 5 mins until lightly browned, then scatter over the basil before serving.
Recipe from Good Food magazine, September 2010
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