onions braised in cider

onions braised in cider

This side dish also goes rather well with roast chicken - so that's this Sunday sorted. But any leftovers are really good in a sandwich with ham or roast meat, together with some pickles. I also include it as a burger topping. (As usual, I am very fond of a versatile recipe!)

I haven't tagged this a "Vegetarian" recipe since I've included chicken stock. You could, of course, replace the chicken stock with a vegetable one.
Serves 3-4 as a side dish
Skill level: Easy

ingredients:
500g English onions, peeled and quartered
30g butter
2 cloves garlic, very finely sliced
250ml cider (dry)
250ml chicken stock
salt and freshly ground black pepper
50g breadcrumbs
2 tbsp grated Parmesan


directions:

1. Pre-heat the oven to 200C/Gas Mark 6.
2. Gently melt the butter in a large saucepan. Add the onion and garlic together with half a teaspoon of salt. Fry gently over a low heat for about 10 minutes, stirring occasionally until the onions are beginning to colour.
3. Add the cider and chicken stock. Bring to the boil.
4. Transfer to an ovenproof baking dish and bake for 1 hour, stirring occasionally. Check the seasoning. Much of the liquid will have evaporated and the onions will have collapsed.
5. Combine the breadcrumbs with the Parmesan and a little salt and pepper. Sprinkle over the top and continue to bake for 15 minutes.
6. Serve immediately.