The Stove
Roasted cheese & sage onions
All you need is one pan to make these sweet onions topped with a crispy cheesy crust.
Ingredients · Servings 4 as a light meal, 2 as a main course
- 4 medium onions
- 3 tbsp olive oil
- 120ml beef or vegetable stock
- 1 tsp miso
- 1 tsp maple syrup
- 100g gruyère or mature cheddar
- 20g panko breadcrumbs
- 2 tbsp sage leaves chopped (or use dried)
Method · 1 h 35 min
- Heat the oven to 200C/180C fan/gas 4. Peel the onions and slice them in half across the circumference. Put them cut-side up in a small baking dish and drizzle with 2 tbsp of the olive oil, then season with salt and pepper. Roast for 30 mins. Meanwhile heat the stock and add the miso and maple syrup. Grate the cheese into a separate bowl, then mix in the breadcrumbs and chopped sage.
- After the onions have had their 30 mins, pour the stock around them and roast for another 20-40 mins, basting occasionally. The onions should be very soft, and the liquid reduced; how long this will take depends on the type of dish you use. Test after 20 mins then keep cooking if you need to.
- Sprinkle the cheese mix evenly over the top of the hot onions, drizzle with 1 tbsp oil and return to the oven (or use the grill) for 3-4 mins until the cheese is bubbling. Spoon the glaze from the base of the dish on top of the onions as you serve them.
If you have any leftovers, blitz them up with some more stock to make a comforting onion soup
- 100g gruyèreor mature cheddar
- 2 tbsp sage leaveschopped (or use dried)
- kcal257
- fat17g
- saturates6g
- carbs16g
- sugars9g
- fibre3g
- protein9g
- salt0.69g
Method
- step 1Heat the oven to 200C/180C fan/gas 4. Peel the onions and slice them in half across the circumference. Put them cut-side up in a small baking dish and drizzle with 2 tbsp of the olive oil, then season with salt and pepper. Roast for 30 mins. Meanwhile heat the stock and add the miso and maple syrup. Grate the cheese into a separate bowl, then mix in the breadcrumbs and chopped sage.
- step 2After the onions have had their 30 mins, pour the stock around them and roast for another 20-40 mins, basting occasionally. The onions should be very soft, and the liquid reduced; how long this will take depends on the type of dish you use. Test after 20 mins then keep cooking if you need to.
- step 3Sprinkle the cheese mix evenly over the top of the hot onions, drizzle with 1 tbsp oil and return to the oven (or use the grill) for 3-4 mins until the cheese is bubbling. Spoon the glaze from the base of the dish on top of the onions as you serve them.