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Beer Roasted Onions with Brioche + Burnt Alliums
2 sprigs rosemary
330 ml wheat beer
60 ml red wine vinegar
2 tbsp soft light brown sugar
4 medium brown onions
1 medium echalion shallot
2 cloves garlic
3 tbsp unsalted butter
1 loaf brioche
8 spring onions
2 tbsp truffle oil
- Finely chop the rosemary. Pour the beer, vinegar and sugar into a round baking dish (20cm diameter). Add the chopped rosemary, season with salt and stir it all together. Trim each end of the onions and cut them in half crosswise, keeping the skin on, so that the rings are kept intact. Place the onion halves, cut side down, into the baking dish. Cover with Cling Film and leave to marinate in the fridge overnight.
- Preheat an oven to 110°C. Peel and thinly slice the shallot and garlic. Lay out on a baking tray and bake for 1 hour. Check after an hour, they should be very dark brown but not completely black. Taste, leave to cool then blitz to a dust in a mini food processor.
- Turn the oven up to 200°C. Turn over the onions so that the cut side is facing up. Cut half of the butter into cubes and place one on each onion. Place the dish in the oven and roast for 75 minutes, basting with the cooking liquid every 15 minutes.
- Slice the brioche into very thin slices. Put a frying pan over a medium heat and add the rest of the butter. Let it melt and foam then add the brioche slices and fry until crisp and golden all over. Remove and drain on kitchen towel.
- Preheat a griddle pan over a high heat until smoking hot then lay the spring onions into the pan. Cook until the onions begin to blacken and char then turn and repeat.
- Arrange slices of brioche and charred spring onions between the roasted onions, drizzle over the truf e oil and serve.
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