Looking for sustenance I had a go at this from Nigel Slater’s website.  Delicious and dead easy.

Onions with Parmesan and Cream

Ingredients

  • onions – 4 medium to large
  • whipping or double cream – 3oomls
  • grated Parmesan – a good handful

To Do

  • Set the oven at 180˚C Gas 4
  • Peel the onions and bring them to the boil in a deep pan of water
  • Leave them at a bright simmer for about 25 minutes, until tender
  • Lift them out with a draining spoon
  • Slice the onions in half from root to tip and put them cut side down in an ovenproof dish
  • Tip the cream over the onions
  • Season with salt, pepper and grated cheese and bake for 25-30 minutes till golden and bubbling.

Served this with the estranged love-child of a lasagne tomato sauce topped with french bread and melted cheese.

Ingredients

  • 2 large onions
  • 2-3 cloves garlic
  • 1 yellow pepper
  • 1 red chilli
  • 1 tin ratatouille
  • 12 cherry tomatoes
  • sprinkle of sugar
  • worcestershire sauce
  • 1 small carton passata
  • french stick
  • grated cheddar

To Do

  • gently fry the onions and garlic in oil
  • add the yellow pepper and red chilli and continue to fry slowly
  • add the cherry tomatoes and the ratatouille mix and warm
  • add the passata, sugar, worcestershire sauce and season to taste
  • once hot, pour the whole lot into an oven-proof dish
  • place sliced rounds of french stick on top of tomato mix
  • liberally sprinkle grated cheddar
  • put in low oven for 10 mins and then finish off under the grill.

This is all rich and filling so finished off with moderate pud; sliced oranges with a sprinkling of cinnamon and raspberries on the side.  Yum.

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