45 min

Roscoff onions confit stuffed with ham

Name: Roscoff onions confit stuffed with ham
Cook time: 45 min
Yield: 4
Ingredients: x 4.00 Roscoff Onions PDO; 1.00 tsp Vallée des Baux-de-Provence Olive Oil PDO; x 4.00 Mini round zucchini; x 4.00 Mini eggplants; x 4.00 Red peppers; x 4.00 Green peppers; 4.00 oz (grated) Comté PDO; 5.00 oz Cheddar; 6.00 oz Ground beef; 6.00 oz Cooked ham; x 6.00 Garlic gloves; Breadcrumbs; 1.00 bunch Fresh basil; 1.00 tsp Marmalade

With onion confit, a small miracle occurs: as the Roscoff onion begins to caramelize, it simmers slowly to concentrate incredible flavors. The entire onion is used in this recipe -- even the skin -- for a zero-waste recipe. For the British twist, we added orange marmalade. The result is a sweet and savory onion confit that is a pleasure to eat. This recipe will earn you kudos from all your friends. In any case, we can at least assure you that Sorted Food gave it a thumbs up!

A delicious wine pairing with a Bourgogne selection from Domaine Lucien Muzard&Fils

Ingrédients Pour

Oignons de Roscoff AOP

x 4 Voir la fiche
Huile d’olive AOP Vallée des Baux-de-Provence

1 tsp Voir la fiche
Mini round zucchini x 4
Mini eggplants x 4
Red peppers x 4
Green peppers x 4
Comté AOP

4 oz (grated) Voir la fiche
Cheddar

5 oz
Ground beef 6 oz
Cooked ham 6 oz
Garlic gloves x 6
Breadcrumbs
Fresh basil 1 bunch
Marmalade 1 tsp

Où trouver nos produits

Préparation

Cut all the vegetables into cubes of the same size.Brown them in a pan, add the ham and cheese.
Season with salt and pepper and add the marmalade.

Peel the onions, cut them in half and bake them in the oven.
Scoop out the flesh and fill with the stuffing.
Bake at 360°F (180°C) for 10 minutes.

Accorder avec

Red wine - Santenay Premier Cru La Maladière from Domaine Lucien Muzard&Fils

"Prime mid purple with a racy exuberant nose. The stems -one third retained- add real energy here with really vigorous raspberry fruit, a little youthful bitterness but balanced and long." Jasper Morris

Vinification & maturing :
The grapes are never crushed, a major part of the grapes is destemmed and we keep around 30% as whole bunches. Alcohol fermentation is achieved with indigenous yeast. The wine is subjected to gentle cap-punching or pigeage during vatting. After 18 to 20 days, we devat and blend free run wine with press wine for maturation in Burgundian oak barrels, 15% of which are new. A third of the cuvée is matured in large Foudre oak vats.

Want to know more about this estate and his family story? It's over here.