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Cepes au Porto (Cepes in port)

This Cepes au Porto (Cepes in port) recipe uses White Onions, Cepes, Glass Of Port, Glass Of Vegetable Stock, and Thyme. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 kg
• 100 g
• 1
• 1/2
• 1 sprig
• 2 sprig
• 4
• to taste
• to taste

Method (preview)

1. 1

   Peel onions and chop roughly.

2. 2

   In a pan heat 2 soup spoons of olive oil, add the onions and 2 bay leaves.

3. 3

   Mix well, and leave on a low heat to cook for 20 minutes.

4. 4

   Check from time to time to make sure they do not stick.

5. 5

   Wash/dry cepes with a clean, damp cloth.

6. 6

   Slice thinly and add to onions.

7. 7

   Mix well.

8. 8

   Allow to cook for a further 10 minutes.

9. 9

   Mix the port with the thyme and a pinch of salt.

10. 10

    Add to onions and cepes.

11. 11

    Continue to cook for 5minutes.

12. 12

    Add vegetable stock. Mix well and serve. Garnish with chopped parsley, 2 bay leaves and a sprig of parsley.