Curried Onion Cream

Preparation Time: 12 mins
Notes: If you re-boil the sauce may crack.
To help prevent this add a small amount of diluted cornflour, this will help hold it together

50g (2oz) butter
4 Medium onions – peeled, cut in half and thinly sliced
1 clove garlic – crushed
5ml/1 tsp crushed caraway seeds – dried roasted
2.5 ml/ ½ tsp chilli flakes
5ml/1tsp coriander fresh
5ml/1tsp cumin seeds
 2.5ml/ ½ tsp cloves
5ml/1tsp cinnamon
2.5ml/ ½ tsp cardamon ,whole,crushed
2.5ml/ ½ tsp allspice (pimento)
75ml (3 fl oz) Roman vinaigre
55ml (2 fl oz) white wine
275ml (1/4pt) cream

1/Melt the butter in a heavy based pan
2/Add the onions and swaet off until translucent
3/ Add Garlic and cook for two mins
4/Add cumin, chilli, caraway ,cloves,cardomon and allspice and cook for two mins then add the Roman Vinaigre and white wine , bringing rapidly to the simmer.
Cook gently until thick enough to coat the back of the spoon then add the corriander
Remove from heat and serve
Serves: 4
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