Scotland’s most famous beer is thought to be the UK’s first lager, and certainly the first draught lager in the world – according to the brewer’s website. Hugh Tennent based it on a German-style pilsner which he’d sampled in Bavaria in 1885, so if you can’t get hold of the true Scottish amber nectar, then a pilsner, or light IPA would work well instead. The trick to fabulous flavour is to get the griddle pan smoking hot before cooking the onions at the end.
- 6 onions
- 2 small (330ml) cans of Scottish lager
- 500 ml chicken stock
- Salt and pepper to season
- Place the stock and beer in a large saucepan, and bring to the boil.
- Peel the onions (leaving them whole), trim the ends (making sure some of the root stays attached so they hold together while cooking), and add them to the beer and stock mixture. Top up with hot stock (or boiling water) if needed, so the liquid just covers the onions.
- Reduce the heat and simmer for 30 mins.
- Remove the onions, cool for 20 mins, and then cut in half.
- Heat a griddle pan to high, and cook cut side down for a couple of minutes until charred.
- Season with salt and pepper, and serve with Chicken Balmoral.