Tuesday, December 07, 2004
I think I'll try this tonight. From á la Cart, Ragoût Gratiné d’Oignons et Échalotes
25 grams butter
150 grams sliced yellow onion
75 grams peeled, trimmed, and quartered shallots
20 grams peeled, de-germed garlic
fine salt and freshly ground black pepper
25 grams raw sugar
100 milliliters water
6 slices, 3-mm thick brie
1. Melt the butter in a saucepan over medium heat. Add the onion, shallots, and garlic. Fry for a few minutes until the onions start to soften. Season with salt and pepper.
2. Add the sugar and increase heat to high. Stir for about 3 minutes while the sugar starts to caramelize.
3. Add the water, bring to a boil, and lower heat. Simmer the mixture, uncovered, for about 20 minutes.
4. Preheat broiler.
5. Using a slotted spoon, divide the onion mixture between individual gratin dishes. Place a single layer of 3 slices of cheese on each plate. Brown under the broiler, about 3 minutes.
Yield: 2 servings.
25 grams butter
150 grams sliced yellow onion
75 grams peeled, trimmed, and quartered shallots
20 grams peeled, de-germed garlic
fine salt and freshly ground black pepper
25 grams raw sugar
100 milliliters water
6 slices, 3-mm thick brie
1. Melt the butter in a saucepan over medium heat. Add the onion, shallots, and garlic. Fry for a few minutes until the onions start to soften. Season with salt and pepper.
2. Add the sugar and increase heat to high. Stir for about 3 minutes while the sugar starts to caramelize.
3. Add the water, bring to a boil, and lower heat. Simmer the mixture, uncovered, for about 20 minutes.
4. Preheat broiler.
5. Using a slotted spoon, divide the onion mixture between individual gratin dishes. Place a single layer of 3 slices of cheese on each plate. Brown under the broiler, about 3 minutes.
Yield: 2 servings.
// posted by Bill @ 8:48 PM 
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