This French Broth leans on cream and nutmeg to do the heavy lifting. We grill the Halloumi for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dry white wine and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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