Onions

Recipes
French onion soup
2 tablespoons oil ...................................................500g onions, sliced
2 teaspoons sugar ................................................2 cloves garlic, crushed
1 litre dark stock ..................................................200ml white wine
Heat the oil in a heavy-based deep pan. Add the onions and sugar and cook over a moderate heat, stirring frequently, for about 20 minutes, or until caramelised to an even brown colour. Add the garlic and fry for a further 2 minutes. Add the stock, wine and seasoning, and simmer at a low heat for one hour. May be served with toasted French bread topped with melted gruyere cheese. Serves 4.

Glazed onions
8 medium onions, peeled ..................................................8 cloves
350ml dark stock ...............................................................25g melted butter
seasoning .............................................................................8 teaspoons demerara sugar
Push a clove into the base of each onion and place in a greased ovenproof dish. Pour over the stock, season and drizzle with melted butter. Bake at 180C/Gas 4 for about an hour or until tender. Sprinkle sugar over onions and cook under a hot grill until caramelised. Serves 4.

Baked stuffed onions
4 medium onions, peeled ...............................................2 tablespoons fresh breadcrumbs
50g grated gruyere ........................................................25g butter
2 teaspoons fresh thyme leaves ...................................seasoning
Boil the onions in salted water for 15 minutes. Drain and cool. Cut off the top of the onions and scoop out the centres with a teaspoon. Chop the centres and mix with the other ingredients. Fill the onions with this mixture and place in a greased ovenproof dish, topping each with a knob of butter. Bake at 190C/Gas 5 for 20 minutes until golden. Serves 4.

Caramelised onion flan
2 tablespoons oil ................................................................700g onions, sliced
2 eggs .................................................................................150ml milk
150ml double cream ........................................................seasoning
shortcrust pastry case – 20cm (bought, or made with 125g flour, 50g butter, 1 egg and 1-2 tablespoons water and used to line a flan dish/tin)
Fry the onions gently for about 30 minutes until golden brown, stirring frequently. Beat the eggs, milk and cream together and season. Place the onions in the pastry case and pour over the egg/milk mixture. Bake at 190C/Gas 5 for about 40 minutes. Serves 4-6.