Beer and Hoisin Braised Onions
Photography 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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.