a
M
Caramelised red onion with blue cheese and nutty syrup

Serves 2 people
Difficulty 25 minutes

Ingredients
1 red onion
2 tbsp Nicolas Vahé Balsamic Vinegar
2 tbsp Nicolas Vahé Sugar, Salt Caramel
50 g Nicolas Vahé Nut Mix, Smoked Almonds
50 g blue cheese
2 tbsp Nicolas Vahé Syrup, Caramel
2 fresh thyme twigs
Salt and pepper

Preparation
Peel the onion and slice it into 2 cm thick slices.
Heat the onion in a frying pan, add balsamic vinegar and sugar. Let it cook to reduce the liquid.
Chop and fry the almonds in a frying pan without oil until golden. Remove and mix in a bowl with the syrup.
Arrange the onions on a plate with blue cheese, syrup and garnish with thyme.

Aceto Balsamico di Modena, PGI, 8.5 fl.oz/ 250 ml.

Aceto Balsamico di Modena, PGI, 8.5 fl.oz/ 250 ml.

Sugar, Salt Caramel, 100 g.

Sugar, Salt Caramel, 100 g.

Tonic water, DK., 75 cl.

Nut Mix – Smoked Almonds, 75 g.

Syrup, Caramel, 25 cl.

Syrup, Caramel, 25 cl.

Hungry for more?

Tomato salad with capers, olive and mint
Tomato salad with capers, olive and mint

Prep time 15 minutes Serves 2-4 people Ingredients 4 beef tomatoes in various colours 1 tbsp Nicolas Vahé Capers with salt 2 tbsp Nicolas Vahé Mixed Olives 6 mint leaves 2 tbsp Nicolas Vahé Olive...

read more
Cold smoked salmon with tomato relish
Cold smoked salmon with tomato relish

Prep time 10 minutes Serves 4 people Ingredients 200 g cold smoked salmon 2 tbsp Nicolas Vahé Tomato Relish Watercress Preparation Divide the salmon into 4 servings, drizzle with half a tbsp tomato...

read more