Tag: onions

Baked onions

~ Sophie ~ Leave a comment

So much more than the sum of its 3 ingredients. A simple concoction that gives rise to a rich, creamy, savoury delight

  • 4 medium/large onions
  • 300ml double cream
  • Large handful of grated parmesan
  1. Pre-heat the oven to 150C fan (170C)
  2. Peel the onions, keeping as much of the root area intact as possible
  3. Pop into a saucepan. Cover with water and bring to the boil
  4. Turn down to a simmer, cover and cook for 15 mins until tender. Lift them out gently and put onto kitchen towel to dry
  5. Cut each one in half lengthways from root to tip and place cut-side down in an ovenproof dish
  6. Pour the cream over the onions, season well with salt and pepper and sprinke over the parmesan
  7. Bake for 25-30 mins until golden and bubbling

Serve over pasta, with a big pile of broccoli or alongside a simple grilled chicken breast

Beef gyudon

~ Sophie ~ Leave a comment

Intensely savoury, wonderfully comforting. Feeds 4

  • 500g steak
  • 2 tbsp oil
  • 4 small onions, finely sliced into half moons
  • 2cm ginger, peeled and finely julienned
  • 100ml soy sauce
  • 100ml mirin
  • 50g dark brown sugar
  • 150ml beef stock
  • To serve, sliced spring onion, pickled ginger, toasted sesame seeds
  1. Slice the beef against the grain into very thin pieces, approx ½ cm thick. Remove any hard fat or sinew
  2. Heat the oil in a large frying pan and add the onions
  3. Cook over medium flame, stirring occasionally until they are completely soft and brown. This takes at least 10 mins
  4. Add the fresh ginger, stir in and cook for a further 2 mins
  5. Add the soy, mirin, sugar and stock. Cook for around 10 mins until the sauce is reduced to a syrupy consistency
  6. Stir the beef into the sauce and cook for just a couple of mins, until the beef is no longer pink on the outside
  7. Serve straight away on top of white rice, sprinkled with sliced spring onion, toasted sesame seeds and pickled garlic. Eat with a spoon