Onion and Parmesan Rillettes
- serves 0
3 cup thinly sliced onions (about 3 onions)
3 Tbsp butter
3 clove garlic, finely chopped
¼ cup 35% cream
½ cup grated Parmigiano-Reggiano
½ tsp chopped fresh thyme
1 pinch nutmeg
Salt and pepper
1. In a saucepan over medium heat, sauté the onions and garlic in the butter until the onions turn a rich golden brown, about 20 minutes. Season with salt and pepper.
2. Add the cream and mix well. Reduce the heat to low and add the Parmigiano, thyme and nutmeg. Mix well and adjust the seasoning. Remove the thyme.
3. Transfer the mixture to 1 or 2 ramekins. Refrigerate for at least 3 hours. Serve with toast.