Croutons with Epoisses, red onion confit and figs
- 4 pers.
- 5 min
- 25 min
- easy
![](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2020/11/CrostiÉpoisses10-min-1-477x407.jpg)
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.
Trick
Lightly heat the onion confit before serving to enhance the flavors. Enjoy with a slice of smoked duck breast.
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