Grilled baby onions with cream & basil
By Matt Tebbutt
Add tender, creamy baby onions to your roast beef this Sunday for a taste of comfort food heaven
-
Prep:20 mins
Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 219
-
fat 20g
-
saturates 11g
-
carbs 6g
-
sugars 4g
-
fibre 1g
-
protein 5g
-
salt 0.21g
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
Method
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.
