* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the onions. Heat 50g of olive oil in a frying pan. Add the onions in slices and sauté for 10 minutes, until they are quite soft and have turned golden brown. Sprinkle with the brown sugar, the salt, the pepper and keep sautéing until they start to caramelize. Pour in the elixir, mix and cook on low heat so that they are completely caramelized and all the liquids have been absorbed. Remove from the heat, add 1 tbsp of butter, the thyme, mix well and set aside.
- Step 2: Prepare the sygklino. Sauté the sygklino cubes in a nonstick frying pan without adding any other greasy substance, apart from the grease from the sygklino.
- Step 3: Prepare the frumenty. Heat the rest of the olive oil in a shallow saucepan. Add the finely chopped onion and sauté for 5 minutes until it softens and turns golden brown. Add the frumenty and sauté for 2-3 minutes until it turns glossy. Pour in the wine and wait for 1 minute until it evaporates, stirring continuously. Add salt, pepper and start pouring in the stock gradually, stirring continuously until the frumenty is ready and thickens. Remove from the heat, add the rest of the butter, the gruyère cheese and the oregano and mix well.
- Step 4: Serve immediately with some caramelized onions on top of the sygklino cubes.
Ingredient List
- 250g frumenty
- 1 small onion (finely chopped)
- 2 large onions (sliced)
- 50g white wine
- 450g warm vegetable stock
- 50g olive oil gruyere cheese (grated)
- 1tbsp oregano
- 1tbsp thyme
- 100g extra virgin olive oil
- 2tbsp butter
- 30g brown sugar
- 50g elixir
- 4 slices of sygklino (cut into cubes)