Beer and Hoisin Braised Onions
Photography by Manja Wachsmuth.
Use a rich, smoky but not bitter beer that will work with the hoisin to give the onions a great barbecue sauce flavour.
Serves: 4
INGREDIENTS
2 tablespoons vegetable oil
small knob of butter
4 large brown onions, peeled and sliced
2 tablespoons brown sugar
2 cloves garlic, crushed
¼ cup hoisin sauce
½ cup dark beer
1 tablespoon tomato paste
1 tablespoon soy sauce
¼ teaspoon dried chilli flakes
sea salt and freshly ground pepper
METHOD
Heat the oil and butter in a large sauté pan and add the onions with a good pinch of salt. Cook for 10 minutes then stir in the brown sugar. Whisk the garlic, hoisin, beer, tomato paste, soy sauce and the chilli flakes together in a bowl and add to the onions. Cook gently for about 15 minutes until reduced and glossy, stirring occasionally. Makes about 2 cups
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!