Onion and Parmesan Rillettes
Onion and Parmesan Rillettes
Ingredients
- 3 cups (750 ml) thinly sliced onions (about 3 onions)
- 3 tablespoons (45 ml) butter
- 3 cloves garlic, finely chopped
- 1/4 cup (60 ml) 35% cream
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- 1/2 teaspoon (2.5 ml) chopped fresh thyme
- 1 pinch nutmeg
- Salt and pepper
Instructions
- In a saucepan over medium heat, sauté the onions and garlic in the butter until the onions turn a rich golden brown, about 20 minutes. Season with salt and pepper.
- Add the cream and mix well. Reduce the heat to low and add the cheese, thyme and nutmeg. Blend well and adjust the seasoning. Remove the thyme.
- Transfer the mixture into 1 or 2 ramekins. Refrigerate for at least 3 hours.
- Serve with toast.
Onion and Parmesan Rillettes