Sherry-braised salad onions with 'nduja butter sauce
When braised, salad onions taste similar to leeks and can (and should) be treated as a vegetable rather than a garnish. This dish makes a great side for roast chicken or white fish. It’s also a rather successful starter, served simply with crusty bread.
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 2 x 125g packs Trimmed Salad Onions
- 1 tbsp extra virgin olive oil
- 1 large clove garlic, finely sliced
- ½ tbsp picked fresh thyme, plus extra sprigs to serve (optional)
- 60ml fino sherry (or dry vermouth or dry white wine)
- 40g Cooks' Ingredients 'Nduja, torn into small pieces
- 30g unsalted butter, cubed
Preheat the oven to 200ºC, gas mark 6. Put the salad onions on a baking tray or in a roasting tin, into which they fit snugly in 1-2 layers. Toss with the oil, garlic and thyme; season. Add the sherry and roast for 5 minutes. Dampen and crumple a piece of baking parchment and place it over the onions; return to the oven for a further 10 minutes.
Meanwhile, in a small pan, gently melt the ’nduja and half the butter over a very low heat. Don’t let it bubble or fry as the sauce might split. Remove from the heat and stir in the remaining butter until melted and the sauce is glossy; keep warm. Transfer the onions to a lipped serving plate, pour over any juices from the tin, give the ’nduja sauce one final stir and spoon over the top. Scatter over some extra thyme, if liked.
Spread over sliced sourdough as the beginnings of your next cheese toastie or stir through a tomato pasta sauce for a touch of heat.
Typical values per serving when made using specific products in recipe