Spring Onions in Cream from: The Art of Simple Food II
Spring Onions in Cream
Reprinted with permission from The Art of Simple Food II (Clarkson Potter, 2013)
Yield: 4 servings
1 bunch spring onions (about 3 large or
6 smaller onions)
1/2–3/4 cup crème fraîche
salt to taste
1 pinch cayenne pepper
2 teaspoons softened butter
1 sprig marjoram or thyme, leaves only
1 large pinch salt
several grinds black pepper
Trim away green leaves and most of roots from onions. Cook in salted boiling water until tender, about 10 minutes. Remove onions, reserving water, and when onions
are cool enough to handle cut them in half lengthwise evenly through root. If onions are very large, cut in quarters, keeping an equal amount of root on each piece. (The
root helps keep onions together.)
Meanwhile, heat crème fraîche in a heavy-bottomed pot. Add 1/4 cup reserved onion cooking water and season with salt, cayenne pepper, and herb leaves.
When you’re ready to bake, preheat oven to 375 degrees. Butter a baking dish that will just hold onions in a single layer. Toss onions gently with salt and pepper,
arrange in buttered baking dish and top with seasoned cream. Bake until hot, bubbling, and spotted with brown, about 25 minutes.
Reprinted with permission from The Art of Simple Food II (Clarkson Potter, 2013)
Yield: 4 servings
1 bunch spring onions (about 3 large or
6 smaller onions)
1/2–3/4 cup crème fraîche
salt to taste
1 pinch cayenne pepper
2 teaspoons softened butter
1 sprig marjoram or thyme, leaves only
1 large pinch salt
several grinds black pepper
Trim away green leaves and most of roots from onions. Cook in salted boiling water until tender, about 10 minutes. Remove onions, reserving water, and when onions
are cool enough to handle cut them in half lengthwise evenly through root. If onions are very large, cut in quarters, keeping an equal amount of root on each piece. (The
root helps keep onions together.)
Meanwhile, heat crème fraîche in a heavy-bottomed pot. Add 1/4 cup reserved onion cooking water and season with salt, cayenne pepper, and herb leaves.
When you’re ready to bake, preheat oven to 375 degrees. Butter a baking dish that will just hold onions in a single layer. Toss onions gently with salt and pepper,
arrange in buttered baking dish and top with seasoned cream. Bake until hot, bubbling, and spotted with brown, about 25 minutes.
