MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Espresso-Braised Spring Onions
Categories: Vegetable, Herbs
Yield: 4 Servings

2 bn Spring onions
2 tb Espresso roast coffee (or
- any dark roast)
3/4 Filtered water
2 tb Olive oil
1 tb Honey or agave syrup
Handful parsley; chopped
Sea salt & pepper to season

Preheat your oven to 375ºF/190ºC.

Brew the coffee and allow it to cool a little bit and then
add in the honey, stir to dissolve. The honey {or other
sugar source} is key to bring out the natural sweetness of
the dish and caramelize the onions.

Snip the roots of the spring onions, trim back the greens
slightly and slice in half lengthwise. Heat the olive oil
in a saute pan over medium heat. Once the pan is really
hot {be careful not to burn the oil} sear the onions {cut
side down} until golden brown.

In an dish lay the onions cut side up. Pour the coffee
over top, sprinkle on the parsley and season with salt and
pepper. Cover with a lid and allow the onions to braise in
the oven for about 20 - 30 minutes or whenever they become
soft and tender and a beautiful shade of deep brown.

NOTES: I used my percolator to brew the coffee. Feel free
to use whatever method is comfortable to you. The dish
takes about 30 minutes to make and it will serve about 4
people as a side.

By: Sherrie Castellano | With Food + Love

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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... Anything I say before coffee cannot be used against me.
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