Aliums Archives

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Aliums

Sweet miso pork belly with charred leeks

40 minutes

Aliums

Onion bhajis with buttermilk dipping sauce

5 minutes

Aliums

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Aliums

Roast sweet onions in white sauce

1 hour

Aliums

French onion soup with croutons

1 1/2 hours

Aliums

Brie and caramelised onion braai sarmies

10 minutes

Aliums

Creamy leeks

30 minutes

Creamy leeks

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 T butter
1 T flour
2 cups milk
Sea salt and freshly ground black pepper
50 - 70 g Gruyère, grated
8 baby leeks
8-10 slices pancetta or bacon
2 T Parmesan cheese, grated
1 baguette, for serving

Method

Preheat the oven to 180°C.

Melt the butter in a saucepan, add the flour and cook for 1 minute. Slowly add the milk, stirring continuously. Bring to the boil and simmer for 2 to 5 minutes, then season to taste. Add the Gruyère and stir through.

Parboil the leeks until tender, drain and slice lengthways. Wrap in the pancetta and arrange in an ovenproof dish.

Pour the sauce over the leeks and sprinkle the Parmesan over the top. Bake until the sauce starts to bubble and the cheese turns golden brown, about 20 minutes.

Serve with a crispy baguette.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Sweet Onion Jam-and-Anchovy Pizza

Fish soup with croutons, cheese and garlic mayo

Sweet onion marmalade and goats cheese tartlets

Sweet miso pork belly with charred leeks

Onion bhajis with buttermilk dipping sauce

Beef-and-beer pie with slow-roasted cipollini onions

Roast sweet onions in white sauce

Onion bhajis

French onion soup with croutons

Beer battered onion rings

Brie and caramelised onion braai sarmies

Creamy leeks

Creamy leeks

Ingredients

Method