Honey-baked Onion with Bean Mash
Sweet onion with creamy beans – a lovely dish on it's own or served on the side.
Ingredients
Number of portions
Honey-baked onions
10 yellow onions
100 ml rapeseed oil
50 ml honey
{0,5} tsp Santa Maria Rosemary
Fling salt to taste
Bean mash
10 ml olive oil
200 g shallots, finely chopped
1 kg boiled white beans
200 ml dry white wine (can be substituted for 2 tablespoons white wine vinegar)
800 ml whipped cream
150 g cheese
50 g butter
1 tsp Santa Maria Thyme
1 tsp Santa Maria White Pepper, ground
{0,5} tbsp Salt
How to prepare
Honey-baked onions
Set oven to 225°C.
Peel and split the onion into two halves and place on a baking sheet with the cut side up.
Drizzle oil over the onions and bake for about 35 minutes, until the onion is almost completely soft.
Cool in a blast chiller if available. Up to here, the recipe can be prepared the day before.
Distribute honey and thyme over the onion and bake for another 3 minutes at 225°C or in a salamander. The colour should be golden brown.
Sprinkle with fling salt.
Bean mash
Fry onions in olive oil, without the onions taking on colour.
Add beans and stir.
Pour in the wine and bring to a boil. Reduce until almost all of the wine is cooked into the onion.
Pour in the cream and reduce until half remains.
Run everything in a mixer until the texture is smooth.
Flavour with salt and pepper.
Cool in a blast chiller if available. Up to here, the recipe can be prepared the day before.
Add the cheese and butter, stirring constantly.
Salt and pepper to taste.
Arrangement
Place bean cream on plate.
Put on onion, grilled lemon and deep-fried root fruit chips.
Tips!
The bean can burn easily when heated quickly and at high heat. Before service, heat a saucepan with an estimated amount for the evening or half a saucepan on low heat.
Want a little crisp? Fry the remaining root peel (potatoes, carrots, parsnip, peas) and top the onion with.
Recipe categories
Food