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DELICIOUS RECIPES

with Roscoff onions

CHUTNEY THE ONION OF ROSCOFF

Preparation time: 10 minutes

Cooking time: 2 hours

List of ingredients (serves 4):

– 400 g of onions from Roscoff

– 2 tablespoons olive oil

– 20 cl of white wine

– 2 tablespoons tomato paste

– 10 g coriander

– 50 g sugar

– 65 g raisins

– 10 cl of balsamic vinegar

– salt and pepper

Preparation:

1 / Finely chop the onions and sauté in oil over medium heat until they become transparent.

2 / In a separate pan add the white wine and add the tomato paste, coriander, sugar, raisins, salt and pepper and cook gently.

3 / Warm to very high heat the pan with the onions and pour the vinegar, bring to boil, then add the white wine blend.

4 / Leave stew over low heat, stirring regularly for 2 hours.

THE ‘ONION’ DE ROSCOFF

Preparation time: 20 minutes

Rest time: 4 weeks

List of ingredients (serves 4):

– 1 kg of small onions from Roscoff

– 1 liter of white wine vinegar

– 20 cl of red wine vinegar

– 1 sprig tarragon

– 130 g of sea salt

– 8 coriander seeds

– 8 seeds crushed white pepper

– 1 teaspoon brown sugar

Preparation :

1 / Peel the onions

2 / Dissolve 130 g sea salt in 1 liter of cold water. Pour over onions and let stand 24 hours.

3 / Drain and dry onions with paper towels.

4 / Arrange them in a jar. Add the coriander seeds, pepper, tarragon branch and sugar. Mix the two vinegars and fill the jar covering many onions. Close tightly.

5 / Let stand 4 weeks before using.

THE ONION TART

Preparation time: 15 minutes

Cooking time: 30 minutes

List of ingredients (serves 6):

– 1 kg of onions from Roscoff

– 1 pastry

– 20 cl cream

– 2 eggs

– Smoked bacon

– Salt

– Pepper

preparation:

1 / Peel the onions and slice them.

2 / Melt the onions in a pan with a knob of butter, then add the bacon.

3 / Beat the cream with the eggs. Salt and pepper.

4 / Have-onions and bacon on the pastry and pour the preparation.

5 / Bake for 30 minutes at 210 °.

6 / Serve hot.

ONION SOUP

Preparation time: 25 minutes

Cooking time: 20 minutes

List of ingredients (serves 4):

– 4 large onions from Roscoff

– 25 cl of white wine

– 50 g of butter

– 1 tablespoon oil

– 1 tablespoon flour

– 1 liter of water

– Salt

– Pepper

– A few slices of stale bread

– 100 g of grated cheese or county

preparation:

1 / Peel and cut onions. Do them return to the mixture of oil and butter.

2 / Add the flour, warm water and wine White.

3 / salt and pepper.

4 / Toast bread and then have the background plates.

5 / Add the bread grated cheese.

6 / Pour the hot soup over.

ONIONS ‘RINGS’ BRETON

Preparation time: 10 minutes

Cooking time: 7 minutes

List of ingredients (serves 4):

– 2 large onions from Roscoff

– 1 egg (white and yolk separated)

– 10 cl milk

– 200g flour

– 1/2 tablespoon oil

– Salt

preparation:

1 / Peel and slice the onions, separate the slices and refrigerate.

2 / Mix the flour, egg yolk, milk, oil and salt.

3 / Mount the snow egg white and add to the previous preparation.

4 / Soak the onion in the preparation.

5 / Fry in a deep fryer or skillet with oil.

6 / Arrange onions on a paper towel.

STUFFED ONIONS WITH BACON AND MUSHROOMS

Preparation time: 15 minutes

Cooking time: 20 minutes

List of ingredients (serves 4):

– 4 large onions from Roscoff

– 100 g mushrooms

– 2 tablespoons cream

– 2 tablespoons chopped parsley

– 1 tablespoon bread crumbs

– Olive oil

– Salt

– Pepper

preparation:

1 / Peel and empty the onions.

2 / Cook the onions in 1 liter of boiling salted water for 10 minutes.

3 / Cut the mushrooms into small pieces.

4 / Fry the bacon with parsley and add the mushrooms for about 10 minutes.

5 / Add the cream and mix well.

6 / Once cooked onions, empty and cut into small pieces. Add the onions to the mixture.

7 / Stuff the onions with the preparation. In a baking dish, pour the olive oil and place the onions. Sprinkle with bread crumbs, salt and pepper. Bake 15-20 minutes at 180 °.

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