Red onion gratin
SERVES 6 AS A SIDE PREP AND COOK TIME 1 HOUR 30 MINUTES CALORIES 160KCAL, FAT 9.6G, SAT FAT 5.1G, PROTEIN 4.9G, CARBS 11.7G, SUGARS 8.7G,
SALT 0.5G, FIBRE 3.1G It’s such a pleasure to celebrate sweet red onions as vegetables in their own right and as the heroes of this dish. Serve up this gratin and it’s bound to be the talk of the table, due to its ballsy flavour and incredible sweetness. 4 large red onions (200g each) olive oil
4 cloves of garlic
4 sprigs of fresh thyme
100ml white wine
¼ cup crème fraîche
40g Gruyère cheese
20g Parmesan cheese
1 Preheat the oven to 180°C. Peel and quarter the onions, then break the quarters apart into petals. Place these in a roasting tray (25cm x 30cm) and drizzle with 1 tablespoon of oil and a pinch of sea salt and black pepper. Peel, finely slice and add the garlic, strip over the thyme leaves and toss it all together. Pour over the white wine, then cover with a tight double layer of foil and bake for 1 hour, removing the foil for the last 15 minutes.
When the time’s up, your onions should be starting to lightly caramelise. Remove the tray from the oven and gently stir in the crème fraîche, then finely grate over the cheeses. Return to the oven to tick away for another 20 to 25 minutes, or until golden and gorgeous and the onions are starting to crisp up at the edges. Serve straight away, or cool it down ready to flash under the grill later to reheat.
Love your leftovers
Any leftovers will be gratefully received in a stew, a warm salad or as a pizza topping.