The new comfort food trend of the year? We're betting on creamy veggies like this shallot version of British-style baked onions. —INGRAIN, Winter/Spring 2020
There’s no poultry in sight in this traditional dish from the Whitley Bay area along the northeast coast of England; boiled onions are simply baked with heavy cream and cheese. Our version employs shallots and a handful of simple ingredients—good-quality cream, Comté cheese, a few knobs of butter, and a dash of mustard powder—to elevate the easy veggie side to spring entertaining levels.
If you have large shallots, peel and separate them into individual bulbs, and save the water you used to boil them. It makes a great base for a stock.
Pairing So-Lo (Goose Island)
10 medium shallots
2 cups (16 ounces) heavy cream
4 ounces Comté (or Gruyère, grated)
½ teaspoon mustard powder
½ teaspoon kosher salt (or to taste)
Pinch cayenne pepper
8 tablespoons butter
10 medium shallots and slice off the root end. Separate any bulbs. Boil shallots in a pot of simmering water until tender, 8 to 10 minutes. Strain (reserve shallot-infused water if you’d like) and set aside.
2 cups (16 ounces) heavy cream + 4 ounces Comté (or Gruyère, grated) + ½ teaspoon mustard powder + ½ teaspoon kosher salt (or to taste) + pinch cayenne pepper in a medium bowl. Butter a medium casserole dish.
Broiler to medium-high and arrange shallots in buttered dish. Pour cream mixture over shallots and scatter 8 tablespoons (4 ounces) unsalted butter on top. Broil until cream is bubbly and golden brown in spots, about 5 minutes. Serve and enjoy.