Onion Vegetables in Curry Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g onion (s), small
- 40 g butter
- 2 cloves garlic)
- 1 teaspoon sugar
- 250 ml meat broth, strong
- Salt and pepper, whiter from the mill
- 2 bay leaves
- 200 g sweet cream
- 2 egg yolks
- Curry powder
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel and halve or quarter the onions. Heat the butter in a large saucepan and allow the onions to become translucent over the heat that is not too high. Press the peeled garlic cloves through the press. Sprinkle the sugar over it and let it caramelize while stirring.
- Deglaze with the meat stock, season with salt and pepper, place the bay leaves on top and cover and simmer for 10 minutes. Then pour in the cream and let it boil down for another 5 minutes over high heat in an open saucepan. Remove the bay leaves and remove the dish from the stove. Whisk the egg yolks with a little broth and garnish the onions with it.
- Then season to taste with curry powder, pour into a preheated bowl and serve sprinkled with parsley.
- Goes well with boiled beef or roasts.
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