Sovay's Reviews
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A Cook's Calendar: Seasonal Menus
By Frances Bissell
Chatto & Windus - 1985
Onions in Red Wine : page 46
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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