This 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]