Onions in Red Wine

Page 46

Cuisine: English/Scottish | Course Type: Appetizers

(1 review)

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Recipe Review

I've classed it as a first course since that's what's suggested in the book, but I used it as an accompaniment to sauteed lamb's liver and enjoyed the result.

One thing to note - the instructions are to brown the whole, peeled onions all over in a frying pan before braising them in the oven, but how this can be done without deep-frying them I'm not sure. Next time I'll probably use larger onions, cut them in half and brown the cut sides only.

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