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Onion Mould    CD  ACC  45mins plus chilling


Serves 4    Cold  Vegetables  Herbs  Alcohol  Accompaniment Dairy Free  Eggless



450g/1lb Onions, peeled
1 tbsp Oil
3 teasp Sugar
Salt and Pepper
teasp Caraway Seeds

1 teasp freshly chopped Thyme Leaves
2 tbsp Wine Vinegar
300ml/10fl.oz. Dry Red Wine
300ml/10fl.oz. Beef Stock
10g/3 teasp Powdered Gelatine
Fresh Chives to garnish


1. Cut the onion into fairly large cubes. Heat the oil in a medium saucepan, add the onion and cook over a very low heat for about 15 minutes.


2. Stir in the sugar, raise the heat and continue to cook until it caramelises with the onions.


3. Add the  thyme, caraway seeds, vinegar, red wine and beef stock. Mix well, season with salt and pepper and cook over a low heat  for 10 minutes.


4. Meanwhile, place the gelatine and warm water in a heatproof bowl, mix well and set over a saucepan of simmering water. Heat, stirring, until gelatine dissolves.


5. Remove the onion mixture from the heat and stir in the dissolved gelatine, mixing well. Turn the mixture into 4 little moulds, allow to cool then place in the refrigerator for at least  30 minutes to set.


6. To serve - turn out the onion jellies onto a serving platter and garnish with chives. Serve with roast meats.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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