Finally, for this week, I gave the humble onion the star treatment. In this recipe you boil the onions first, until meltingly tender, before finishing them off in the oven with a good lashing of double cream and a generous sprinkling of parmesan. For some reason, I was fixated by leaving the onions whole, but although it looks very cool, it probably would have worked better if I had cut them in half after boiling them, but before baking.
Anyway, they were delicious!
Onions Baked in Cream and Parmesan
6 medium onion
100ml double cream
Handful of freshly, very finely chopped rosemary
25g Parmesan (or vegetarian alternative), finely grated
Sea salt and freshly ground black pepper
Peel and trim the roots of the onions but leave them whole. Cook in a large pan of salted. boiling water for 25-30 minutes or until completely tender. A knife should insert easily. Drain, reserving a little cooking water. Heat the oven to 200C/fan 180C/gas 6. Season the cream really well with salt and plenty of black pepper and mix in 2 tbsp of the onion water. If you want to cut yours in half, then when the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with rosemary. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.