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Baked Onions in Cream and Parmesan


baked onionsThis has suddenly become one of our favourite dishes. Simple to prepare and a great accomniment to a host of dishes from roast chicken to sausages. It comes from Nigel Slater's Kitchen Diaries.

 Baked Onions with Cream and Parmesan

  • one large onion per person
  • double cream
  • grated Parmesan

Peel the onions and boil in a pan of water for about 25 minutes until tender. Remove and drain then slice in half. Place in an oven-proof dish cut side down and cover with cream and as much parmesan as you like. Bake for about 30 minutes until golden and bubbling.

Told you it was simple!

[Photo Andrew Barrow]

 

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