Onion: ผลิตภัณฑ์และสูตรอาหาร

A plain brown onion is the base of most British savoury cooking. Cook it longer than you think: fifteen minutes on a low heat turns it sweet, where five minutes just makes it sharp and raw in the middle.

It goes into the lamb in our Shepherd's Pie, the gravy for our Toad in the Hole, the stew in our Steak & Ale Stew and the pan for our Corned Beef Hash.

สูตรอาหารที่เกี่ยวข้อง

Toad in the Hole

Pork sausages baked in a tall, crisp batter, served with onion gravy. Get the dripping smoking hot first and keep the oven door shut.

Shepherd's Pie

Shepherd's pie is lamb, cottage pie is beef. Minced lamb simmered with onion and carrot under a buttery mash topping, baked until the peaks brown.

Steak & Ale Stew with Suet Dumplings

Slow food, worth the wait. Diced beef simmered for two hours in British ale, with suet dumplings steamed on top for the last twenty minutes.

Corned Beef Hash

Cheap, fast and better than it has any right to be. Corned beef fried with potato, onion and bacon, pressed flat so the bottom crisps, with a fried egg on top.