Matelotte of Large Onions

We made this ages ago out of From the Hearth, and I’ve not posted it yet because, well, it’s odd and wasn’t our favourite. But this is for posterity, and so here it is. Come along with us on this adventure of large onions, beef gravy, and seafood …

Ingredients

6 large onions
1/2 tsp salt
1/4 tsp pepper
2 bay leaves
1/2 cup mushrooms, chopped
2 artichoke bottoms (didn't have)
3-4 carp roe (didn't have)
1/2-1 cup crayfish, lobster, crab or oysters (we had mussels, so we used mussels)
2 tbsp butter
2 tbsp flour
1/2 onion, sliced
1/2 cup red wine
1-1.5 cups beef bouillon

1/2 tsp capers
1 anchovy fillet, minced
croutons
vinegar

Instructions

Blanch the onions whole. Cut into small pieces and blanch the artichoke bottoms. (Instead of blanching the artichokes, you can add them to cold water with vinegar). 

Place the onions, artichoke bottoms, salt, pepper, bay leaves, mushrooms, roe and shellfish in a baking dish (if finishing in the oven - preheat to 350F) or a pot (if finishing on the stove top). 

Make a roux with the butter and flour in a pot. Add the sliced onion and cook for 2-3 minutes. Gradually add the wine and bouillon, stirring continuously. Simmer for 10 minutes. Strain. 

Add the sauce to the large onions. Cook about 20-25 minutes (this may be insufficient, based on your onion size) either simmering on the stovetop or baking at 350F. 

Add the capers, anchovy, a small amount of vinegar, and croutons. 

Well. First, it’s onions with onion gravy. Second, it’s beef and seafood. And third, it’s still mostly onions. Apparently, the residents of Louisbourg were rather fragrant due to their high levels of onion consumption. However, we digress.

The sauce didn’t come up over many of the onions – not sure if that contributed, but they did not cook through in the time suggested in the recipe.

The verdict

Yeah … probably wouldn’t make this again. (Maybe once more for the blog, with all the ingredients and a different seafood. But not a meal I think I’ll anticipate with joy).

Partly the onions were so large that they didn’t cook through, even though I increased the cooking time drastically. But mostly it’s the combo of ingredients.

Do you think this would be better with a different type of seafood? Tell us in the comments!