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French Onion Carlin Pea Bake
French onion soup is the ULTIMATE comfort dish. It's rich, hearty and such a simple classic. Now imagine the BEST french onion soup you'll try, but layered with our nutty and mega savoury Queen Carlin Peas. They lend themselves PERFECTLY to this dish providing all the meaty goodness - minus the meat! It's oozy, cheesy melty and JUST SO DARN DELICIOUS. Give this one a go.
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French Onion Carlin Pea Bake
Rated 4.3 stars by 23 users
Servings
3
Cook Time
40 minutes
Author:
Bold Bean Co
French onion soup is the ULTIMATE comfort dish. It's rich, hearty and such a simple classic. Now imagine the BEST french onion soup you'll try, but layered with our nutty and mega savoury Queen Carlin Peas. They lend themselves PERFECTLY to this dish providing all the meaty goodness - minus the meat! It's oozy, cheesy melty and JUST SO DARN DELICIOUS. Give this one a go.
Ingredients
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1 large white onion or 2 medium (white are much sweeter, but if you can’t get your hands on one then brown onions will also work)
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1 tsp brown sugar
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30g of butter, or vegan alternative
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3 thyme sprigs
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1 tablespoon of apple cider vinegar or white wine vinegar
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1 jar of Queen Carlin Peas, drained
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125 ml veg or chicken stock
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70 g gruyere cheese grated*
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Crispy breadcrumbs to top, optional
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*Gruyere = 50g mature cheddar 30g parmesan, or vegan alternative
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Pickled walnuts or cornichons
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Rocket salad
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Greens such as roasted Kale or steamed tenderstem broccoli
Substitutions
Serving suggestions
Directions
Heat the oven to 200C. Halve and thinly slice the onions and coarsely grate the gruyere cheese.
In a medium, ovenproof deep saucepan, melt the butter over medium-high. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened.
After 5 minutes, uncover the onions and strip the leaves from the thyme sprigs into the pot. add 1 tsp brown sugar at this point to help the onions caramelise. Cook until the onions are jammy and deep golden brown, roughly 10 to 15 minutes.
As browned bits appear, add a tablespoon or so of water and stir to combine. Once evaporated, add another tablespoon and repeat; this prevents burning and speeds the process up: (If you can caramelise the onions even longer, go for it: the darker their colour, the sweeter their flavour).
Next, add the vinegar and stir until evaporated. Remove from the heat, then add the beans with the veg or chicken stock. Season to taste and bring to a boil.
Reduce the heat slightly, then sprinkle the cheese evenly over top, especially around the edges for crispy bits. Bake in the oven until the cheese has melted and browned in spots for roughly 8-10 minutes. If the top is not as toasted as you’d like, bake for a minute or two.
Spoon into bowls and serve with the suggestions listed above.
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