- 500g baby onions or shallots
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 200ml chicken stock
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp plain flour
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 150ml double cream
- 2 egg yolks
- pinch cayenne pepper
- small grating nutmeg
- small handful basil leaves, shredded
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.