Saganaki with Slow-Cooked Onions

Saganaki with Slow-Cooked Onions

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Saganaki with Slow-Cooked Onions
  • Saganaki with Slow-Cooked Onions
  • Saganaki with Slow-Cooked Onions
Saganaki with Slow-Cooked Onions

Saganaki with Slow-Cooked Onions

Cuisine

Greece

Recipe Description

I absolutely love cheese. Salty kefalograviera and haloumi have high melting points, which means they can be pan-seared until golden brown on the outside yet be soft on the inside, while still keeping their overall shape. The most challenging part of this dish is not eating the whole block of cheese (good luck!), especially when paired with this bittersweet mix of rich onion. 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

16 pickling onions, peeled
60 ml (2 fl oz/¼ cup) premium red-wine vinegar
30 g (1 oz) sugar
40 g (1½ oz) butter
2 figs
2 bay leaves
200 g (7 oz) haloumi (or kefalograviera), cut into 4 pieces
flour, for dusting

Recipe Steps

Preheat the oven to 145°C (295°F). In an ovenproof saucepan with a tight-fitting lid, put the onions, red-wine vinegar, sugar, butter, figs and bay leaves and bake in the oven for 1.5 hours or until soft and broken down.

Once the onions are 10 minutes off, dust the saganaki pieces lightly with flour on both sides. Set a non-stick pan over a high heat and sear the saganaki pieces on both sides until golden.

Place the saganaki on plates, then spoon over the slow-cooked onions and serve immediately.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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