Ingredients: serves 4
Peas: 10 1/2 oz/30 dkg yellow split peas, 1 level teaspoon salt, 1 small onion, (1 tablespoon onion cream), 3-4 cloves garlic (1 heaping teaspoon garlic
cream), 4 tablespoon cooking oil, 2 heaping tablespoon all-purpose flour, 1 heaping teaspoon quality paprika, 1/4 teaspoon ground black pepper
Lyonnaise Onions: 4 medium onions, 3 tablespoon all-purpose flour, oil for frying
Pick through the peas and rinse them. Pour enough cold water over them to cover well and let them soak for a few hours. Strain, put them in a pot, pour in 1 1/2 qt/lt water, add salt, and stirring, bring to a boil. Mince the onion and garlic and add to the peas. If using the creams, add them now. Cook, covered, on low heat for 50 minutes. It is done when it starts to fall apart. For the roux, heat up the oil, sprinkle in the flour and toast for about a minute. Remove from
heat and stir in the paprika. When cool, add a bit of the cooking liquid from the peas, blend until smooth and pour into the pot. Using an eggbeater, stir and bring to boil for 1-2 minutes while the liquid thickens. Add pepper and adjust the seasoning. While the peas are cooking, peel the onions and slice them whole to about 1/8”/3 mm thick, and pull them apart into rings. Dredge them in flour and deep fry them in oil until crunchy, then drain. When ready to serve, pile the onions on top of the peas.
Words of Wisdom
Instead of using water, the peas may also be prepared in stock left over from cooking smoked meat.
Preparation time: 1 hour + soaking the peas
Calories per serving: 582
Skill: Easy to prepare