Recipe n°23

Sour onions with raisins, pine nuts and Raclette cream.


  • 200g Raclette
  • 250g raw spring onions
  • 50g raisins
  • 40g pine nuts
  • 100g milk
  • 40g butter
  • Salt and pepper to taste 
  • 20ml apple vinegar
  • Wild garlic to taste



  • Raisins: soak in warm water for 30 minutes.
  • Pine nuts: toast in non-stick frying pan, then set aside.
  • Spring onions: melt the butter in a pan, add the raw spring onions and cook over a medium low heat until light brown. Add raisins and vinegar. Simmer, season with salt and pepper and finally add the pine nuts.
  • Raclette cream: cut the cheese into small pieces, melt in a bain-marie with the milk. Use an immersion blender to obtain a cream.

Place the sour spring onions in the middle of a flat plate and pour over the Raclette cream; finish with dried wild garlic.

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