RED ONION SAVOURY CAKE
Red onion revelry: unmask the magic of this easy-peasy savory wonder, delicately paired with a red wine from Beaujolais!
A French Culinary Journey
In my beloved France, the love affair with onions is a passionate and enduring one. We cherish these humble bulbs in all their splendid varieties – be it the vibrant red, the earthy brown, the delicate shallot, or the zesty spring onion. Our culinary creativity knows no bounds when it comes to incorporating these versatile gems into an array of dishes. While many may be familiar with the famous “soupe aux oignons” (onion soup), today, I invite you on a gastronomic adventure to discover my delicious and easy-peasy red onion savoury cake!
A Taste of Tradition
Did you know that these aromatic bulbs have been a staple in our French culinary traditions for centuries, imparting depth and character to our dishes. Whether sautéed to a caramelized perfection or used as a foundational element in sauces, onions have always played a starring role in our gastronomic repertoire…
As a proud French food blogger living in the vibrant city of London, my kitchen often echoes with the fragrant sizzle of onions. It is a reminder of the rich culinary heritage I carry with me. Today’s recipe, the red onion savory cake, encapsulates this connection beautifully.
A Pungent Past
Now, let us explore the star ingredient of my savory cake – the red onion…
Its vibrant colour is not only visually appealing but also a sign of its antioxidant-rich nature, making it a healthy addition to our culinary repertoire.
The red onion, a distinctive cultivar of the onion species (Allium cepa), is characterized by its striking purplish-red skin and white flesh, delicately tinged with shades of red.
Many esteemed experts, including archaeologists, botanists, and food historians, engage in a lively debate over the origins of the humble onion. While some posit that these pungent bulbs first sprouted in central Asia, others contend that their cultivation began in the ancient lands of Iran and West Pakistan. Regardless of their precise birthplace, one thing remains indisputable: onions have left an indelible mark on human culinary history.
These resilient bulbs have graced our tables for over 5,000 years, or perhaps even longer. It is conceivable that they were consumed by our ancestors for countless millennia before becoming a domesticated crop. The spread of onions across the globe was nothing short of remarkable, as they were cultivated simultaneously in diverse corners of the world.
What sets onions apart, is their remarkable utility. In eras when preservation and transport were arduous tasks, onions proved to be a beacon of sustenance. Their ability to withstand the ravages of time, coupled with their portability, ease of cultivation, and adaptability to various soils and climates, made them an invaluable resource for nourishing humanity.
Wine Pairing
For my red onion savoury cake, I recommend a red Leynes wine. It is a delightful Beaujolais-Village appellation wine, carefully sourced from vineyards situated at the geological convergence between Beaujolais and Mâconnais. Let us dive into what makes it special.
Exploring Leynes Wine
One of the first things you will notice about the wine is its beautiful cherry red colour, setting the stage for an enticing tasting experience.
On the nose, the wine reveals a fresh bouquet with intriguing hints of menthol and eucalyptus, artfully balanced with the fruity allure of blackberry and redcurrant aromas.
To fully appreciate its flavors, it is recommended to serve Leynes wine between 15 and 17°C, allowing its nuances to shine.
A Proud Family Heritage
The Château de Lavernette, where Leynes wine is meticulously crafted, has a rich history dating back to 1596. It was founded with a vision to produce exceptional Burgundian wine that embodies depth, grace, and vitality. This estate’s story is one of familial pride, passed down through four generations.
Leynes is a true representation of the Beaujolais-Village appellation, sourced from the château’s best parcels of Gamay grapes.
So, raise your glass of Leynes, and let’s toast to the beauty of red onions and the culinary wonders they inspire…
Aromatic bulbs anyone ?
If you like your dishes with lots of onion (red or not), please enjoy those very scrumptious recipes :
You may enjoy a savoury clafoutis with chicken and onion jam or a very tempting French onion soup !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it.
Happy cooking and bonne dégustation!
Sixtine ;)
RED ONION SAVOURY CAKE
Ingredients
- 400 g red onions minced
- 200 g self-rising flour
- 3 eggs
- 5 cl white wine
- 5 cl olive oil
- 5 cl milk
- 1 tsp caster sugar
- 100 g Emmental cheese grated
- olive oil for the pan
Instructions
- In a pan, sizzle the onions in a little bit of olive oil for 10 minutes.
- Preheat your oven to 180 °C.
- Add the sugar and the wine. Cook for a further 5 minutes.
- Meanwhile, beat the eggs in a bowl.
- Add the flour, milk, olive oil and emmental.
- Stir in the cooked onions. Combine well.
- Pour the preparation in a line baking cake tin.
- Put in the oven for 35 minutes.
- Enjoy with a side salad.
Notes
