Oven-baked red onions on a fine Alpine butter sauce and potato croquettes with almonds
Preparation
- Gruyère sauce: Mix the milk, cream, Parmesan and cornflour when cold and bring to the boil, stirring constantly. Stir in the Gruyère and season to taste with salt, pepper and nutmeg.
- Oven-baked red onions: Cook the onions on coarse salt in a casserole dish at 180 °C (hot air) for approx. 35 - 45 minutes. Then remove the skin, cut off the top and scoop out with a spoon. Cut the tops into strips and toss them in a pan with the butter and garlic. Quench with white wine, add the sprig of thyme and season with salt and pepper. Fill half of the onions with the sautéed onion strips, purée the rest. Pour the egg yolks into the oven-baked onions. Cover with the Gruyère sauce, sprinkle with Gruyère cheese and bake in the oven at 180 °C (hot air) for approx. 5 - 8 minutes.
- Alpine butter sauce: Stir the Alpine butter, egg yolk, lemon juice and white wine constantly with a whisk over a medium heat until the sauce thickens. Do not let it boil. Season to taste with salt and pepper.
- Potato croquettes with almonds: Prepare the 11er Potato Croquettes with Almonds according to the instructions on the package.
- Serving suggestion: Spread the Alpine butter sauce in a circle in the middle of the plate and surround it with a small border of onion purée. Place the oven-baked onion in the centre and arrange the potato croquettes with almonds next to it. Garnish with cress to finish.
Ingredients
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12 11er Potato Croquettes with Almonds
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Gruyère sauce
100 ml milk
50 ml cream
1 tbs Parmesan, grated
1 tsp cornflour
40 g Gruyère cheese, grated
Salt, pepper
1 pinch of nutmeg, grated -
Oven-baked red onions
4 large red onions
coarse salt
30 g butter
1 clove of garlic, finely chopped
20 ml white wine
1 sprig of thyme
Salt, pepper
4 egg yolks
100 g Gruyère cheese, grated -
Alpine butter sauce
120 g Alpine butter
4 egg yolks
4 dashes lemon juice
60 ml white wine
Salt, pepper -
As garnishing
40 g cress