- 4 large yellow onions
- 30g unsalted butter
- 2 tablespoons olive oil
- 1/2 litre chicken stock
- juniper berries
- 1 teaspoon caraway seeds
- 120ml dry white wine
- 15g wheat flour or maize
- 4 tablespoons fresh cream
- freshly ground pepper
Melt butter with oil in the pot over a low/medium heat.
Chop the onions and brown, stirring regularly, until caramelisation occurs after about 10 minutes.
Add more butter if necessary. Add flour and mix well. Continue cooking.
Deglaze with white wine and chicken stock.
Add the juniper berries and caraway seeds.
Boil for 10-15 minutes on a low heat.
Arrange in four ramekins, seasoning with salt and pepper, and adding a spoonful of cream to each.