2 large onions thinly sliced, skins and trim reserved
350ml double cream
Salt, pepper, nutmeg
Instructions
Heat the cream to boiling point.
Meanwhile, blacken the leeks, onion trimmings and thyme under a grill, on a barbecue, with a blowtorch or on an open gas flame until thoroughly charred.
Add the charred vegetables to the cream and leave to infuse.
Melt the butter in a heavy-based pad and stir in the sliced onions with a pinch of salt.
Cook down gently, place a cartouche on top and leave to sweat until soft and sweet but not browned (about 20 minutes).
Strain in the infused cream, a good grating of nutmeg and freshly ground black pepper.
Simmer for 5 minutes. Blend (either in a jug blender or with a stick)and adjust seasoning
Pass through a fine chinois, reheat and check seasoning.
Serve with chicken, pasta and/or chargrilled leeks.
