Bloody brilliant baked onions (and other things)

This weekend my husband decided he wanted steak. No shock there, the man would eat steak every day of his life if (a.) we could afford it, (b.) I’d cook it everyday. We cant. I won’t.

I decided however that I wanted to try some different accompaniments to the usual ‘fixings’ and asked Twitter for some inspiration. I was inundated with some very tasty suggestions but decided to go with recommendations from @brazly and @stephibobz. Baked onions and creamed spinach respectively.

Creamed spinach I’ve always liked but for some reason have never made it myself. Something that now I’ve tried it I will ensure to rectify.It was delicious. The recipe can be found here.

However it was the baked onions that were the real show stopper. So good that I’m now questioning why I’ve wasted 36 years of my life not eating them.

Ingredients

2 x white onions , tennis-ball-sized, peeled
olive oil
1 garlic clove , peeled and finely chopped
2 sprigs fresh rosemary , lower leaves picked and chopped
4 tablespoons heavy cream
grated parmesan cheese
sea salt
fresh ground black pepper
2 slices pancetta or 2 slices bacon

Preparation

Boil the onions in plenty of water for 15 minutes or until slightly tender. Remove the onions from the pan and allow to cool.

With a sharp knife, remove the top inch of each onion, finely chop and place to one side. Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.

Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion. Finely chop these removed sections of the onion and add to the rest of the chopped onion.

Preheat the oven to 400°F. Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary. Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat. Stir in the Parmesan and season.

Wrap a slice of pancetta around the outside of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick. Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one. Bake in the preheated oven for around 20 minutes until the onions are soft and tender. Serves 2. Make double you won’t regret it!

I served with rare steak with a little port sauce, the aforementioned creamed spinach and some sweet potato fries. Bloody delicious!

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