Tuesday, 17 February 2009


Serves two – serve on a bed of green salad.

2 large Onions
3 fl oz Olive Oil
3 fl oz Chinese rice wine
1 tbsp Honey
Freshly ground black Pepper
4 sprigs fresh thyme leaves
4 oz fresh breadcrumbs
3 oz butter
3 oz flaked almonds
1 tbsp chopped fresh parsley
1 clove Garlic, finely chopped
Green salad to serve.

1. Preheat the oven to 180°C

2. Remove the onion outer skins and cut each to half way with a sharp knife. Then cut again to half way at a right angle. You should now have a cross shape that goes half way down the onion. Then make another two cuts to a quarter of the way down forming eight divisions but not separating the onion at all.
3. Put the onions in a roasting tin and drizzle the olive oil over them. Season with salt and pepper and place the sprigs of Thyme across the top.
4. Cover the tray with foil and put in the oven for an hour.
5. Remove the onions from the oven and take the foil off. Drain away the olive oil and pour the rice wine and honey into the roasting tin. Return to the oven until nicely roasted – about 15 to 30 minutes.
6. In a dry frying pan, gently toast the almonds without burning them.
7. Pre-heat the grill. Put the breadcrumbs, butter, flaked almonds, parsley and garlic into a bowl and mix well.
8. Remove the onions from the oven. open out the leaves a bit and press the filling into all the spaces.
9. Grill under a hot grill for 3 to five minutes or until golden brown.
10. Serve on top of a bed of green salad.

1 comment:

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