John Myers
Roast Onion
The perfect roast onion recipe with a picture and simple step-by-step instructions.
- 1000 g Neck roast o.Kn.
- 500 g Onion slices
- 2 teaspoon Ground caraway
- 1 teaspoon Whole caraway seeds
- Salt and pepper
- 1 teaspoon Paprika powder (smoked)
- 2 tablespoon Good olive oil
- 100 ml White wine
- 300 ml Meatsoup
- 1 tablespoon Mixed cornstarch
- Rinse the meat with cold water, pat dry again thoroughly and sprinkle with salt, pepper and smoked paprika. Cut (or slice) the peeled onions into thin slices and cover the bottom of a roaster with them. Scatter both types of caraway over the onions. Preheat the oven to 180 degrees.
- Heat the oil in a pan and fry the spicy roast in it until golden brown, then transfer it to the onions in the roasting pan. Simmer the roasting set in the pan with wine and stock to get the delicious roasted aromas and then pour it into the roasting pan with the meat. Cover with the lid and roast in the oven for 2 hours.
- After this time, remove the lid and fry for another 30 minutes. Take the meat out of the oven and wrap it in aluminum foil and let it rest for 10 minutes. Pour the onions and the brats into a sieve and collect the brats. Thicken lightly with mixed cornstarch.
- Cut the meat into slices, arrange on plates with the onions and pour the delicious stock over them. I served spaetzle and pimientos de padron with the onion roast.
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