Eggs en cocotte, caramelised onion with sweet wine and Margalet

Ingredients

Preparation

Cut the Margalet into wedges. Cut the onion into dice. Cook the onion in the butter over a medium heat, stirring until golden brown. Add the wine to the onion and reduce completely. Season with salt. Grease the cocotte dish with butter. Place the onion, two wedges of Margalet and 2 eggs in the cocotte dish. Season the egg with salt and bake for 10-12 minutes at 180ºC.