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Print this Recipe    Cepes Port

Cepes au Porto (Cepes in port)
Serves 4

1 kg white onions
100g cepes
1 glass of port
1/2 glass of vegetable stock
1 sprig thyme
2 sprigs parsley
4 bay leaves
Olive oil
Salt

Peel onions and chop roughly. In a pan heat 2 soup spoons of olive
oil, add the onions and 2 bay leaves. Mix well, and leave on a
low heat to cook for 20 minutes. Check from time to time to make
sure they do not stick. Wash/dry cepes with a clean, damp cloth.
Slice thinly and add to onions. Mix well. Allow to cook for a
further 10 minutes. Mix the port with the thyme and a pinch of
salt. Add to onions and cepes. Continue to cook for 5minutes.
Add vegetable stock. Mix well and serve. Garnish with chopped
parsley, 2 bay leaves and a sprig of parsley.

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