We start this dish by making a vegetable nage (oh, all right, it's a fancy word for stock) - onions, carrots, celery and garlic, with white wine and aromatics - and cooking down more sliced onions than you would think was possible till dark, sweet and almost treacly. We add a bit of flour to give body to the soup and flavour it with bay leaves and thyme.
Brown onions, butter, white wine, vegetable
nage (onions, carrot, celery, garlic, pepper, star anise, parsley, thyme, white wine, fennel seeds, salt, olive oil), flour, salt, bay leaves, thyme, black peppercorns.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves 1 (hungry) to 2 adults
Serves three adults
Serve as an entrée for the coq au vin or on its own as a light lunch or supper. To make it more substantial - and authentic - top with slices of toasted sourdough and grated gruyere. Pop under the grill until golden and bubbling then top it off with some fresh chopped parsley and cracked pepper.
Frozen product. Once defrosted, cook, and consume within 48 hours.
Defrost fully, then empty the contents into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot.