Roasted Onion with Mushroom and Red Wine Sauce – Grady Atkins
Chef Notes; this is a seasonal vegetarian dish, served as a starter at Bloc Café for our Friday night Paysan 3 or 4 course French dinners. Any mushrooms can be used-wild where available- as long as they are cooked with a good amount of caramelisation. The onions are also completely reliant on being cooked till very soft with a slightly burnt exterior.
Medium yellow onions 4 each
Split the onions in half from the long stem to the root. Sprinkle the cut side with a little salt and the spices. Cook on a medium heat in the oven until very soft and slightly burnt- (you can insert a toothpick to check how well done they are after an hour or so). Leave them to cool, cover and let sit out overnight at room temperature to mature the flavours.
350 ml spicy red wine such as Australian shiraz
350 ml beetroot juice or 700g grated raw beetroot if no juicer available
1 tablespoon brown sugar
Pinch of sea salt (and a pinch of ground spices as above)
Cook and reduce the sauce until 100ml of liquid is left. If using grated beetroot, add ingredients together and cook very gently until the beetroot has given up its juice and is submerged by the red wine. Strain through a sieve and reduce until 100ml.
King oyster mushrooms- 4 each or any other fresh mushroom
Slice in to chunks with a flat surface and cook in salted butter till golden brown on both sides -and tender. I used King oyster mushrooms, however if using any smaller type mushroom, sauté over a high heat in salted butter until well coloured, then turn off the heat and rest the mushrooms in the pan.
Re heat the onions in a hot oven for 7-8 minutes. Bring the sauce to a boil and whisk in a little cold, hard, unsalted butter to create a little viscosity. Plate simply, showing all three ingredients.