Caramelized Onion & California Prunes (3 ways)

Makes: 4Prep Time: 15 minutesCook Time: 30 minutes
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INGREDIENTS

  •  
  • 4 Medium white onions peeled and sliced
  • 1 tsp Salt
  • 1 tbsp Olive oil
  • 125g California Prunes
  • 75ml Balamic vinegar
  • 1 tbsp Fresh thyme 2 tbsp Olive oil
  • 1 tbsp Honey
  • 1 Sour dough loaf
  • 150g Blue cheese
  • 350g Dried spaghetti
  • 1 tbsp Salt 60g Salted butter
  • 1 tbsp Fresh thyme
  • 1 tsp Freshly ground black pepper

DIRECTIONS

  1. Slice onions as thinly as possible before placing them into a large shallow frying pan
  2. Sprinkle with salt and drizzle with a little olive oil
  3. Cook on a medium heat until soft and golden brown
  4. Pour in the vinegar before finally adding the California Prunes and remove from the heat
  5. Place 2/3’s of the onion and California Prune mixture into a food processor with the honey and blend until smooth.
  6. For the dip spoon half the mixture into a plate and spread out. Top with good quality olive oil and sprinkle with fresh thyme
  7. For the bread, slice the loaf 2/3’rds down making sure you don’t cut all the way through. Turn the loaf round and cut the other way. Spoon the remaining onion and California Prune mixture into the cuts, then break the cheese up and add it to the onion mixture. Place the loaf onto a baking tray and bake in the oven for 15 minutes at 170c until the cheese is melted
  8. For the pasta, cook the spaghetti in a large pan of salted boiling water for 9 minutes. While the pasta cooks lift out 1 ladel of the cooking water and add to the remaining onions and California Prunes. Add the butter and stir together to make a sauce. Add the chopped herbs and half the grated parmesan cheese. When the pasta is cooked, lift out of the water using a pair of tongs and add to the prune mixtue. Stir together and season with a little fresh black pepper. Serve and top with plenty of grated parmesan cheese and a final drizzle of olive oil.

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.