Croutons with Epoisses, red onion confit and figs

  • 4 pers.
  • 5 min
  • 25 min
  • easy

Ingredients

  • 60g of Germain Époisses
  • 4 slices of toasted bread
  • 1 Fig
  • 3 thinly sliced red onions
  • 1 tablespoon of olive oil
  • 20 gr of sugar
  • 1 tablespoon of "Rübensirup" (German sugar beet speciality)
  • 2 tablespoons balsamic vinegar
  • 10 cl of red wine
  • 1 tablespoon crushed pistachios
  • Salt, Pepper

Preparation

  • 1
    Heat the olive oil in a saucepan. Add the onions and sauté for 10 minutes on the heat soft.
  • 2
    Add sugar and beet syrup. Leave to caramelize for about ten minutes.
  • 3
    Deglaze with the vinegar and red wine.
  • 4
    Reduce on low heat until the liquid is completely absorbed. Season with salt and pepper.
  • 5
    Keep in a cool place.
  • 6
    Arrange the croutons with the Epoisses, the onion confit, the fig and the pistachios.
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Trick

Lightly heat the onion confit before serving to enhance the flavors. Enjoy with a slice of smoked duck breast.

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