John Myers
Roast Mustard Crust in Onion Nest
The perfect roast mustard crust in onion nest recipe with a picture and simple step-by-step instructions.
Side dishes: any
- 1 kg Onions
- Colorful coarse pepper, medium hot mustard, salt
- 125 ml Cream and white wine
- Boiled potatoes, hash browns
- Let the Römertopf soak in a water bath for at least 15 minutes.
- Peel the onions and quarter them in the Römertopf.
- Salt the roast pork on all sides, brush all over with mustard and sprinkle with colored pepper. Place the seasoned roast on the onion nest. Pour approx. 50ml water into the Römertopf and close the lid.
- Place the pot in the cold oven. Lower rail. Only then set the oven to 250 degrees top and bottom heat and let the roast cook in a closed pan for about 2 hours.
- Take the roast out of the oven and cut it open. Put the onions and the roasting liquid in a small saucepan and season with salt. Possibly thicken a little with starch. The pepper makes it nice and hot. With cream and white wine you get a fine taste of this dish.
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