Recipes, Side Dish Recipes

Baked onions in parmesan & cream

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Suggested cuts: Rib of Beef, Topside of Beef, Sirloin Roast Rolled, Rump of Beef Roast, Ribeye Sharing Steak.

Ingredients

Method

  1. Bring a large pan of well-seasoned water to the boil.
  2. Carefully place the onions, in their skins, into the pot and allow them to simmer with a lid on for 15 minutes.
  3. Remove the onions from the water and set them to one side to cool.
  4. Pour the cream into a pan and add the garlic, thyme, black pepper, and a good grating of nutmeg. Set the pan over a low heat and allow the flavours to infuse into the cream.
  5. Remove the cream from the heat and allow to cool slightly.
  6. Once the onions have cooled, peel off the skin and cut in half horizontally. Lay them out in an ovenproof dish that is big enough to house them all on a single layer.
  7. Using a fine grater, season up the cream with grated parmesan and sea salt. Reserve a little bit of parmesan to grate over the top of the onions before they go in the oven.
  8. If you are happy with the seasoning of the cream, then pour it over the onions. The cream should come about two-thirds of the way up the onions — they should not be fully submerged. Depending on the size of your oven dish, you may not require all of the cream.
  9. Grate a little more parmesan over the top and then place the dish in the oven at 180°C for 30 minutes.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.