Recipe Archives->Vegetables->Cepes Port

 
Cepes au Porto  (Cepes in port)
Serves 4

1 kg white onions
100g cepes
1 glass of port
1/2 glass of vegetable stock
1 sprig thyme
2 sprigs parsley
4 bay leaves
Olive oil
Salt
 
Peel onions and chop roughly.  In a pan heat 2 soup spoons of olive
oil, add the onions and 2 bay leaves.  Mix well, and leave on a
low heat to cook for 20 minutes.  Check from time to time to make
sure they do not stick. Wash/dry cepes with a clean, damp cloth.
Slice thinly and add to onions. Mix well.  Allow to cook for a
further 10 minutes.  Mix the port with the thyme and a pinch of
salt.  Add to onions and cepes.  Continue to cook for 5minutes.
Add vegetable stock.  Mix well and serve.  Garnish with chopped
parsley, 2 bay leaves and a sprig of parsley.

Printable version: cepes-port.txt.