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Onions baked in cream with anchovies
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"I couldn’t live without onions - they are the essence of so many dishes, the sturdy foundation on which stocks and soups, risottos and stews are constructed. Here they take a well deserved lead role." James Ramsden
2 large onions
150ml double cream
150ml single cream
4 anchovy fillets
25g fresh white breadcrumbs
15g parmigiano reggiano
1. Preheat the oven to 180˚C, gas mark 4. Trim any excess root off the onions before halving lengthways and peeling them, leaving the root intact.
2. Lay cut-side up in a baking dish (they should fit snugly). Combine the creams, then season and pour over the onions. Lay an anchovy on the top of each half, sprinkle with the breadcrumbs and parmigiano reggiano, then season with black pepper. Bake for 1 hour 20 minutes.
Spanish reds and lamb are a match made in heaven. With these side dishes, choose one with soft, smooth oak influence. Vina del Perdon 2000 Gran Reserva Navarra, Spain.
Typical values per serving:
This recipe was first published in January 2012.