In typical spring fashion, after a few days of bright warm weather, the wind and rain are again rattling the windows. A good day to spend an hour or so curled up on the couch with a book. Today it’s The Kitchen Diaries: A Year in the Kitchen with Nigel Slater. I tend to borrow it from the library once or twice a year, but I think it might be time for my own copy. Flicking through the pages, I was brought to a halt by a gloriously warm and tempting photograph of his Baked Onions with Parmesan and Cream.
Cheese and cream are off the menu for us, so this is my adaption. The milk will help cut through the onions’ sharpness, and sweeten them as they bake, but feel free to leave it out – they’ll still be lovely and sweet from their long slow cooking time – and use 300 ml of vegetable stock instead. Be careful if it’s salted though. The liquid will cook down and be very concentrated.
Milk Baked Onions
4 medium to large onions
150 ml milk
150 ml vegetable stock
1 Tbsp fresh oregano (or 1 tsp dried leaves – not powdered)
Bring a large pot of water to the boil. Peel onions, but leave them whole. Simmer for 25 minutes. Let cool slightly, then slice in half and nestle them, cut side down, into a baking dish. Sprinkle oregano over the onions, then pour over stock and milk, and drizzle with a little olive oil. Bake in a pre heated over at 180°C (160°C fan forced) for around half an hour, or until golden and sizzling.
We have a good friend coming to stay tonight, so I’ll be making these baked onions along with slow roasted salmon with herbs, grilled eggplant and zucchini ribbons on shredded silverbeet (chard), and a quinoa salad with toasted nuts and seeds. And a generous glass of shiraz to ward off the spring chills.