Spring onion confit with Gorgonzola soubise

Spring onion confit with Gorgonzola soubise

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  • 4
  • 20 minutes
  • 45 minutes
  • Axe Hill Cape White


  • 8 purple spring onions
  • Sea salt and freshly ground black pepper
  • 8 baby onions
  • 1 bulb garlic, halved widthways
  • 2 large sprigs rosemary
  • 8 sage leaves
  • 4 bay leaves
  • 80 g butter
  • 3 T balsamic vinegar
  • 2 T water
  • baby leaves, to garnish
  • For the Gorgonzola soubise
  • 300 g white onions, finely sliced
  • 40 g butter
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Sea salt, to taste
  • 2 cups cream
  • 150 g Gorgonzola

Cooking Instructions

Preheat the oven to 150°C. Rinse the spring onions well under running water. Dry with a clean tea towel and season. Peel and halve the baby onions and place them, and the spring onions, on a large sheet of tin foil, along with the remaining ingredients, except for the vinegar, water, and baby leaves.

Fold up the sides of the tin foil, add the water and balsamic vinegar and seal. Bake for 30 minutes, or until the onions are soft.

Transfer to a pan and reduce the liquid over a medium heat until the liquid emulsifies and thickens slightly, about 15 minutes.

Gently heat the soubise and spoon onto a plate. Scatter over the onions and sauce and garnish with the baby leaves.

To make the Gorgonzola soubise, sweat the onions in the butter with the herbs and a good sprinkling of salt. Add the cream and bring to the boil. Simmer until slightly thick. Blend well, adding the Gorgonzola while blending. Adjust the seasoning and strain.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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