Creamy Caramelized Onions On Sweet Potato Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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The creamy, rich onions can be served as a side dish with roasts but star as a nibble atop the scones. Or, serve the scones with sausages for breakfast. Serve warm or cold. May be made a day in advance. Store refrigerated. Ingredients:
scones |
sweet potatoes, about 1 lb |
1 tbsp olive oil |
salt and freshly ground pepper |
1 cup flour |
1/2 tsp chopped fresh rosemary or a pinch dried |
1 tbsp melted butter |
vegetable oil, for frying |
caramelized onions |
1 tbsp olive oil |
2 tbsp butter |
6 cups thinly sliced spanish or sweet onions |
1 tbsp granulated sugar |
salt and freshly ground pepper |
2 tbsp sherry vinegar |
1/2 cup chicken stock |
1/2 cup whipping cream |
20 sage leaves, slivered |
Directions:
1. Preheat oven to 400°F.
2. Brush potatoes with oil and seasonings.
3. Bake for 40 to 50 minutes or until potato is soft.
4. Cool, peel and mash potatoes.
5. Measure out 1 cup potato into bowl.
6. Combine with flour, rosemary, butter, salt and pepper to form a soft dough.
7. On a floured board, roll dough out to 1/4-inch thick.
8. Using a 2-inch ound cutter, cut out scones.
9. Re-roll leftover pastry.
10. Brush oil on non-stick skillet over medium-low heat.
11. Cook scones in batches for about 2 minutes per side or until flecked with brown and cooked in the center.
12. Drain on paper towels.
13. Serve hot or at room temperature.
14. For onions, heat oil and butter on medium heat until butter sizzles.
15. Add onions and sauté for 3 minutes or until onions start to soften.
16. Sprinkle in sugar, salt and pepper
17. reduce heat to medium-low and continue to cook, stirring occasionally until onions turn golden brown, about 20 minutes.
18. Stir in vinegar, stock and whipping cream.
19. Raise heat and reduce until onions become a thick mass, about 4 minutes.
20. Stir in sage.
21. Season to taste.
22. Cool.
23. Top the scones with caramelized onions.
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