Braised onions, cubes of 18-month matured Gruyère AOP and apricot chutney

30' 120'

Ingredients for

4

Note

Attention changement nombre de personnes

For the braised onions

  • 12
    small onions of various colours (white, red, shallots, spring onions)
  • 1.5 dl
    vegetable stock
  • 1 dl
    white wine
  • 4 sprigs
    of thyme
  • 1 knob
    butter
  • +
    salt and pepper

For the apricot chutney

  • 250 g
    apricots
  • 2 tbsp
    apricot jam
  • 2 tbsp
    apple vinegar
  • 1 tbsp
    honey
  • 2.5 cm
    fresh ginger
  • 2 tbsp
    old-fashioned mustard
  • 1 dl
    water
  • 100 g
    Gruyère AOP

Preparation

For the braised onions

  1. Preheat the oven to 190°C.
  2. Cut the onions lengthwise.
  3. Arrange the onions face up in a gratin dish.
  4. Add the stock, wine, thyme and a knob of butter and season.
  5. Cover tightly in aluminium foil.
  6. Braise for 1h45-2h in the oven.

For the apricot chutney

  1. Simmer the apricots, apricot jam, vinegar, honey, ginger, mustard and water in a saucepan for 25-30 minutes.
  2. Stir frequently while cooking.
  3. Spoon the chutney over the onions and garnish with the cubes of Gruyère AOP.
  4. Enjoy!

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