Xesla Research Organisation

Both of these recipes were shamelessly stolen from Smitten Kitchen. I love onions especially when they’re cooked long enough for the sweetness to come out fully ( I once had an onion tart that was sweet enough you would happily eat it for dessert, shame I never got the recipe ). Obviously onion by itself would be

a pretty ordinary meal, thankfully SK also had a nice sounding potato dish as well.

Caramelised Shallots

• large hunk of butter
• 600g Shallots, peeled
• 1.5 TB sugar
• 1.5 TB balsamic vinegar
• salt and pepper to taste
• chopped parsley to taste

Preheat your oven to 200 C.

Melt the butter in an oven proof frypan over a medium heat and and the sugar, when the sugar is dissolved ( just a few seconds ) add the shallots and stir/toss well to ensure the shallots are nicely coated with the butter mix. Cook for about 10 minutes stirring/tossing occasionally until they start to brown. turn off the heat and add the vinegar and salt and pepper, toss well.

Transfer the pan to the oven ( can transfer from frypan to oven dish if it’s not oven safe ). Roast for 30 minutes, stirring ( gently ) occasionally. When they’re nicely tender and a bit more salt and pepper and garnish with parsley.

Smashed Potatoes

• 1/2 kg baby potatoes ( I used kipfler )
• 4 cloves garlic
• 3 spring onions ( eshallots? ) chopped.
• splash white wine vinegar
• splash extra virgin olive oil
• salt and pepper to taste

Boil the potatos and the garlic for about 15 minutes until the potatoes are nice and tender.

Drain the potatoes/garlic into a large bowl, add in the spring onions, vinegar, oil, salt and pepper. With a fork crush the potatoes into an uneven consistency, serve straight away so it’s nice and hot.

Tags: Onion, potato, Shallots