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Braised onions, cubes of 18-month matured Gruyère AOP and apricot chutney

Printable version PDF file

Serves 4


30 min

120 min


For the braised onions
● 12 small onions of various colours (white, red, shallots, spring onions)
● 150ml vegetable stock
● 100ml white wine
● 4 sprigs of thyme
● A knob of butter
● Salt and pepper

For the apricot chutney
● 250g apricots, finely diced
● 2 tbsp apricot jam
● 2 tbsp apple vinegar (or other)
● 1 tbsp honey
● 2-3cm fresh ginger
● 2 tbsp old-fashioned mustard
● 100ml water

● 100g Gruyère AOP cubes (1cm x 1cm)


For the braised onions :

Preheat the oven to 190°C.

Cut the onions lengthwise.

Arrange the onions face up in a gratin dish.

Add the stock, wine, thyme and a knob of butter and season.

Cover tightly in aluminium foil.

Braise for 1h45-2h in the oven.


For the apricot chutney :

Simmer the apricots, apricot jam, vinegar, honey, ginger, mustard and water in a saucepan for 25-30 minutes.

Stir frequently while cooking.

Spoon the chutney over the onions and garnish with the cubes of Gruyère AOP.