Beer ham in herb batter with onion sauce

Ingredients for 4 servings:

• 1 garlic clove(s)
• 3 eggs
• 70 g flour
• 50 ml white wine
• 1 tbsp parsley
• 1 tbsp chervil
• 1 tbsp chives
• salt and pepper
• 3 onions, red
• 2 onions, white
• 2 tbsp sugar
• 3 tbsp butter
• 125 ml red wine
• 125 ml beef stock
• 4 tbsp elderberry juice
• 3 sprigs of thyme
• salt and pepper
• some cornstarch to bind
• 4 slices of beer ham, cut approx. 1 cm thick
• some flour
• lots of rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick everyday cooking

Peel the onions and slice into thin half-rings. Caramelize the sugar in a wide saucepan and add the butter. Sauté the onions briefly and then deglaze with the red wine and stock. Add the washed thyme leaves and reduce the liquid by half over medium heat. Then add the elderberry juice, season the sauce with salt and pepper, and set aside. For the batter, peel the garlic clove and press it into a bowl. Separate the eggs. Add the egg yolks, flour, and white wine to the garlic and mix until smooth. Add the washed and chopped herbs and season the batter with salt and pepper. Beat the egg whites until stiff and carefully fold in. Heat plenty of rapeseed oil in a pan. Lightly coat the ham slices in flour, tap them off, and dip them in the batter. Fry the ham in the oil until golden brown. Meanwhile, reheat the onion sauce and thicken with a little cornstarch according to the package instructions. Drain the beer ham slices on kitchen paper and serve with the onion sauce. Mashed potatoes go very well with it.