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  • 6, trimmed at the root and peeled of skin and first layer onions
  • 250ml chicken stock
  • a few sprigs thyme
  • 50g soft white breadcrumbs
  • 1 tbsp olive oil
  • 50g mature cheddar
    grated
  • 75ml double cream
  • 1 tsp English mustard

Nutrition: per serving

  • kcal300
  • fat18g
  • saturates9.4g
  • carbs23.4g
  • sugars14.1g
  • fibre5.5g
  • protein8.4g
  • salt0.9g

Method

  • step 1

    Heat the oven to 190C/fan 170C/gas 5. Put the onions into a deep baking dish, season well and pour in the stock. Add the thyme sprigs then cover tightly with a double layer of foil. Put into the oven for 1 hour 30 minutes until the onions are really soft but still holding their shape.

  • step 2

    Mix the breadcrumbs with the oil until fully coated, then mix in the cheddar.

  • step 3

    Remove the foil and heat the grill to high. Whisk together the cream and mustard, then pour into the onion dish. Put a pile of the cheesy breadcrumbs on top of each onion, then grill for 5 minutes or until the cheese and breadcrumbs are browned, and the sauce is bubbling.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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