How often do you think about onions as a vegetable dish? Well, I never though of that, until I found this recipe from Sophie Dahl. And why not? Onions are tasty and cheap, so why should they always be added as an extra flavour layer to a dish, and never shine for themselves? And shine they do in this dish. I’ve used yellow onions, but it would also be very tasty with white onions or garlic. And I expect a similar preparation with leeks would work very well too.
The original recipe suggested to cook the onions 20 minutes in boiling water, but I found that this made them loose their flavour and turn quite mealy. It works better to sweat/stew them.
Baked onions (serves 2-4)
Adapted from “Miss Dahl’s Voluptuous Delights – Sophie Dahl”
4 onions, peeled
generous knob of butter
140 ml light cream (20% fat)
50 g parmezan
Melt the butter in a pan, add the onions, a sprinkling of salt, a splash of water, and cover the pan with a lid. Cook on low heat until the onions are soft.
Preheat the oven to 180C. Cut the onions in half and place in a baking dish. Pour over the cream and sprinkle over the parmezan. Cook 20-25 minutes in the preheated oven.
Note: to make this dish truly vegetarian, use a vegetarian substitute for parmezan.