Grilled Baby Onions With Cream & Basil
This creamy and indulgent dish features tender baby onions bathed in a luscious white sauce, enriched with egg yolks and a hint of spices. Topped with a fragrant scattering of fresh basil, this recipe is a delightful spin on a classic side dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 500g baby onions or shallots
- 200ml chicken stock
- 25g butter
- 1 tbsp plain flour
- 150ml milk
- 150ml double cream
- 2 egg yolks
- pinch cayenne pepper
- small grating nutmeg
- small handful basil leaves , shredded
Instructions
- 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.
- 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.
Cook Time
35M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 219 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.21 milligram of sodium
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