ONIONS BRAISED IN ROSE’ WINE AND THYME AND SERVED IN POTATO BOATS
Doom seems to loom in the air, trails of rainy clouds are almost touching the roofs of our houses. It has infected my mind so now I am expecting bad news, I fear anyone who wants to tell me something. I wish I wasn’t so meteopathic, I wish I didn’t feel like this.
ONIONS BRAISED IN ROSE’ WINE AND THYME AND SERVED IN POTATO BOATS
4 servings
4 big normal potatoes
2 mild and sweet onions, preferably fresh
fresh thyme, chopped
1 glass of rosè wine
bread crumbs
salt
extra-virgin olive oil
- Peel the potatoes, cut off the upper fourth part of them length wise and scoop out the inside, let the walls be rather thin.
- Bring salted water to the boil and let the potatoes cook for 5 minutes, let them drain off the water.
- Meanwhile slice the onion thinly and start braising it with thyme in olive oil. Add a little salt.
- When the onion is starting to be transparent, add the wine and rise the heat. Braise on until the liquid has evaporated.
- Fill the potato boats with the onion, sprinkle breadcrumbs over and bake in a pre-heated oven (175°C/347°F) for 15 minutes or until they have become golden.
