- Cook Time: 20 minutes
- Prep Time: 5 minutes
- Effort: easy
- 2 small onions, finely diced
- 50 g butter
- 1 tsp olive oil
- 100 g lardons of bacon
- white wine, large splash
- 150 ml chicken stock
- ½ tsp thyme
- 1 small Savoy cabbage, leaves only
- thick-sliced toast, to serve
1. Heat the butter in a saucepan and when it begins to froth, add the onions and season with a pinch of salt. Cook over a high heat for 2-3 minutes, stirring occasionally, until they begin to brown. Turn the heat down to medium and keep cooking until golden brown.
2. Meanwhile, heat the olive oil in another frying pan until lightly smoking and add the bacon lardons. Fry, tossing occasionally until coloured all over. Add the lardons to the pan with the onions.
3. Stir in the thyme, then continue to cook over a low heat until the mixture becomes slightly jammy and the onions are well caramelised.
4. Meanwhile, bring a pot of water to the boil, and fill a bowl with ice-cold water. Blanch the cabbage leaves in the boiling water for 1 minute. Remove from the boiling water and refresh in the bowl of cold water, then drain and set aside.
5. Add the white wine and stock to the pan of bacon and onions. Cook over a high heat for 1-2 minutes. Stir in the cabbage and add a knob of butter. Season with salt and pepper.
6. To serve, pile onto slices of toast.
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