Slow cooked onions with rosemary and cream

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Slow cooked onions with rosemary and cream

Side Serves 2 1h 5 min
This is a lesson in the transformative power of time and heat. It makes a great base for a French onion soup or onion gravy; just add a few ladles of good stock in place of the cream and herbs.


  • 4 large white onions, finely sliced
  • butter
  • 1 small glass of white wine or sherry
  • 100ml double cream
  • leaves from a stalk of rosemary, finely chopped.


Prep time: 5 min
Cooking time: 1h
  • Step 1

    Put the onions in a saucepan with oil and a walnut sized knob of butter. Cook gently for 20 minutes, you want the onions to cook but not colour or stick.
  • Step 2

    If this looks likely add a small dash of water as you go. After the onions have softened you can let then take on a little bit of colour, scrapping the bottom of the pan and giving regular turns for another 20 minutes.
  • Step 3

    Add the booze, allow to bubble away until most of the liquid has evaporated. Season well with salt. You should have a golden, buttery tangle. Add the cream and herbs and putter on for another 10 minutes to slightly reduce the mixture.

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