Aliums

French onion soup with croutons

1 1/2 hours

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Beer battered onion rings

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Brie and caramelised onion braai sarmies

10 minutes

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Creamy leeks

30 minutes

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Onion Marmalade Souffle

15 minutes

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Onion tarte tatin

45 minutes

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Spring onion confit with Gorgonzola soubise

45 minutes

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Onion rings

15 minutes

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Rye slices topped with pickled red onions and hummus

20 minutes

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Garlic bruschetta with tomatoes

10 minutes

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Onion and shiitake hot-and-sour broth

1 hour

Aliums

Fragrant garlic mussels

10 minutes

Fragrant garlic mussels

By TASTE

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

18 mussels in the shell
3 T white wine
1/2 cup fresh cream
1 t salt

For the flavoured butter, blend:

70 g butter
1 1/2 T olive oil
20 g parsley, chopped
20 g basil, chopped
20 g coriander, chopped
20 g dill, chopped
1 leek, finely chopped
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1/2 t ginger, grated

Method

Place a small saucepan over a low heat and add the flavoured butter. Fry until fragrant, then add the mussels and cover.

Fry for 30 seconds. Add the wine and simmer for 5 minutes.

Add the cream and season to taste.

Discard any unopened mussels and serve immediately.

Cook’s note: Serve with chips and garlic mayo or proper aioli and a good glass of beer.

For the perfect chips, read our article on MasterChef SA judge Benny Masekwameng’s slaptjips.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

French onion soup with croutons

Beer battered onion rings

Brie and caramelised onion braai sarmies

Creamy leeks

Onion Marmalade Souffle

Onion tarte tatin

Spring onion confit with Gorgonzola soubise

Onion rings

Rye slices topped with pickled red onions and hummus

Garlic bruschetta with tomatoes

Onion and shiitake hot-and-sour broth

Fragrant garlic mussels

Fragrant garlic mussels

Ingredients

Method