Spelt with caramelized onions
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 271, total fat 10 G., saturated fats 5 G., proteins 13 G., carbohydrates 34 G., fiber 5 G., cholesterol 26 mg, sodium 315 mg, sugar 4 G.
Calories 271, total fat 10 G., saturated fats 5 G., proteins 13 G., carbohydrates 34 G., fiber 5 G., cholesterol 26 mg, sodium 315 mg, sugar 4 G.
Serve this spelt side dish, packed with all the flavors of classic French onion soup. The spelt is baked with onions and spices in the oven, becoming soft, delicious, and flavorful with caramelized onions, Parmesan, and a thick crust of melted Gruyere on top.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. brandy or cognac
- 2 tbsp spelt
- 1 tbsp Worcestershire sauce
- 1.5 cups lightly salted chicken broth
- 1 bay leaf
- 1/4 cup grated Parmesan (about 30g) + a small piece of rind
- 1 cup grated Gruyere (about 100 g)
- 2 tbsp chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 large onion, thinly sliced
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Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 200°C.
- In a medium saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the cognac and cook until evaporated, about 2 minutes. Add the spelt, Worcestershire sauce, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring, for 2 minutes to coat the spelt. Stir in the chicken broth, 1 1/2 cups water, bay leaf, and Parmesan rind. Bring to a simmer, then stir.
- Transfer everything to a 1.5-quart ovenproof baking dish, cover with foil, and bake until most of the liquid is absorbed and the spelt is tender, about 40 minutes. Remove the bay leaf and Parmesan rind.
- Continue baking, uncovered, until all the liquid is absorbed, another 5 minutes. Sprinkle with grated Gruyere. Turn the oven to broil and broil until the cheese is melted and browned in spots, about 1 minute. Sprinkle with parsley.
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