John Myers
Apple and Onion Cream
The perfect apple and onion cream recipe with a picture and simple step-by-step instructions.
- 1 greater Boskoop
- 5 medium, red Onions
- 1 Red Chilli pepper
- 3 Garlic cloves
- 2 tbsp Sugar
- 1 tbsp Tomato paste
- 300 ml Red wine, dry
- 2 Branches Thyme
- Black pepper from the mill
- Salt
- Oil
- Quarter the boskop and remove the core and cut into cubes – do not peel. Peel and dice the onions as well. Finely grate the garlic and cut the chilli pepper into rings.
- Heat some oil in a saucepan and then sweat the apple, onions, garlic and chilli for about 5 minutes while turning. Then add the sugar and tomato paste and roast for a few minutes and then deglaze with the red wine and bring to the boil once and then set the stove to the lowest temperature, put the lid on and simmer for about 25 – 30 minutes.
- Then puree everything with the magic wand and pluck the leaves from the thyme branches and add them, season with salt and pepper and put on the stove again and boil down for a few minutes until the desired consistency is reached and then fill – I have only made a small portion, but you can also fill it hot in twist-off glasses, then it will keep for about 1 year.
- You can warm up this cream again and then serve it with the liver, or you can also enjoy it cold – with meat and cheese, I love this cream with goat cheese.
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