This is the side dish that I made for the Honeyed Chicken from the Game of Thrones cookbook that I bought Mike for Christmas. I think I needed to add a little more flour to thicken it up, but it was still pretty tasty regardless. My biggest problem was the boiler onions. They are usually a pain to cut and peel without completely destroying them. It's not that bad, but when they make your eyes burn...all bets are off!
Ingredients:
10 ounces boiler or pearl onions
1 tablespoon honey
1 tablespoon unsalted butter
1 sprig (teaspoon) finely chopped fresh savory, rosemary or thyme (I used rosemary)
1/3 cup apple cider
1 tablespoon flour (I might need to use more to thicken it up!!)
3 cups beef stock
splash of brandy (optional)
Clean and peel the onions. Cut 7 of them into quarters and set the remaining whole onions aside.
Place the honey into a deep frying pan over medium heat, along with the butter, herb(s), and quartered onions. Stir to make sure the onions are covered with the butter and honey mixture and cook for around 8 minutes or until the onions start to brown. Stir all the while so that it doesn't burn!
Add the cider to the pan in three splashes, pausing for the liquid to heat between each splash. This will help deglaze the pan, dissolving all the lovely, sticky, tasty stuff into gravy.
Sprinkle the flour over the pan and stir to make sure it is fully incorporated.
Add the stock and reserved whole onions. Bring mixture to a simmer.
Continue to cook, stirring occasionally, for at least another 5 minutes. Reduce heat until it has reached the consistency you desire.
At this point, check the taste. Add brandy is you're using it, season with salt and pepper to taste.
Enjoy!
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