| Cuisine: French | Type: Light Meal | Serves: 4 cups |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 tbs. butter 10 medium yellow onions, sliced thin (about 4 lbs.) 2 cups sweet hard apple cider 2 tbs. freshly grated nutmeg Sea salt to taste Crisp fried bacon Chopped parsley |
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Instructions:
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1. Melt 4 tbsp. butter in a large skillet over medium-high heat. Add 10 thinly sliced medium yellow onions (about 4 Ibs.) and cook, stirring often, until blond in color, 18-20 minutes. Add 2 cups sweet hard apple cider, 2 tsp. freshly grated nutmeg, and sea salt to taste. Stir well. Reduce heat to medium, cover skillet, and cook until onions are light brown, about 25 minutes. Uncover skillet and continue cooking until liquid has reduced and onions are a few shades darker, about 20 minutes more. Dollop spoonfuls of the onion confit over buckwheat crepes, along with a few slices of crisp, fried bacon and a sprinkling of parsley. |
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2007-03-24