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Tearing up: five things to do with onions

John Mulgrew


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Soubise with beef fat croutons

Soubise with beef fat croutons

Soubise with beef fat croutons

There’s little else in the vegetable drawer more versatile than the humble onion. Whether it’s white or red, shallots or scallions, they can be fresh and bold, raw, soft and unctuous when slow-cooked, or deep and rich with umami when given some hard heat.

Soubise with beef fat croutons


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