This was a late dinner made from ingredients that had been hanging around for a while in the house and some guinea fowl stock I had made. It was pretty tasty. It would probably serve 6-8.
1 ½ litres guinea fowl or chicken stock ( Put bird’s carcass with 2 litres water, carrot, onion, thyme, 2 whole garlic cloves, 5 peppercorns, 3 cloves, bayleaf. Bring to the boil, skim off scum from the top, then simmer for 2-3 hours. Leave overnight to cool. Strain.)
5 onions finely chopped
2 potatoes, peeled and cut into small cubes
4 finely sliced rashers of pancetta (or bacon)
good slug of vermouth (Martini Bianco)
2 tablespoons crème fraiche
good knob of butter and 2 tablespoons olive oil
How I made it:
Heat up stock in a pan. Melt butter in another large, heavy bottomed pan with olive oil. Add onions, put lid on and cook on low heat until they are very soft, checking that they are not browning and stirring occasionally. When the onions are really soft, add potatoes and pancetta. Add hot stock and vermouth. Cook for 30 minutes. Check potatoes are cooked. Season well with salt (usually more than you imagine). Stir in crème fraiche.
Eaten with some buttered toast and grated cheese on top Gruyère is ideal .