16 baby onions
2 teaspoons olive oil, plus extra for drizzling
600 ml/1 pint dry white wine
25 g/1 oz butter
2 carrots, chopped
2 tablespoons plain flour
2 tablespoons mustard
200 g/7 oz bacon, diced
50 ml/2 fl oz double cream
salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Place the onions in a high-sided roasting tin and drizzle with a little olive oil.
2.Pour in 400 ml/14 fl oz of the wine and season with salt and pepper. Bake for about 30 minutes until the liquid has almost completely evaporated.
3.Melt the butter in a frying pan. Add the carrots and Cook over a low heat, stirring occasionally, for 5 minutes.
4.Sprinkle with the flour and stir in, then add the mustard and season with salt and pepper
5. Cook, stirring frequently, until thickened. Heat the Olive oil in another frying pan. Add the bacon and cook, stirring Occasionally, for 4-5 minutes.
6.Sprinkle with the remaining wine and cook until it has evaporated. Stir in the cream, then pour the mixture into the pan of carrots and stir well.
7.Transfer the onions to a serving dish and pour the sauce on top.

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