The title says it all really - par boiled onions, bathed in seasoned cream and parmesan, baked until bubbly and divine and the cream thickens to a gorgeous rich sauce. It's a Nigel Slater recipe, and the man does know what he is doing. Although, bizarrely, there is no mention of nutmeg which is just wrong really. Of all things, onions, cream and parmesan love nutmeg. So I added a good grating of fresh nutmeg when I seasoned it.
With all that divine decadence (™ Sally Bowles), you only need very simple (not to say bland) flavours alongside. A roasted chicken, with lots of garlic, a big pile of peas. You don't even need butter on the peas, and it is not often I say that!
15 comments:
This is truly comfort food... love your addition of nutmeg too.
oh yum! I've been planning to make these for so long and they look perfect for Autumn.
Good call on the nutmeg!
I agree with you on the nutmeg. That plate looks really inviting.
Yay Sally Bowles!
Nigel Slater is really up for it as far as cream and butter goes, isn't he? That's a good thing by the way :) I entirely agree with your addition of nutmeg, makes total sense. I can definitely see myself making this in the near future...
Looks pretty delicious. I don't make nearly as many Nigel Slater recipes as I mean to.
i have a love-hate relationship with onions--they have to be cooked thoroughly for me to enjoy them. this is a neat preparation, and definitely worth a try!
also, hooray for peas. :)
Leafy - definitely comfort food!
Gemma - they are gorgeous! You will love them.
Steve - thanks!
Simona - a roast chicken is a very photogenic thing!
Laura - it's quite economical, as far as decadent dishes go, so worth a try.
C - I have a lot of his recipes book-marked!
Grace - I think the par-boiling is really helpful here. It takes all the acrid flavour out and makes them much more digestible too!
Comfort food heaven...I'm in love with this!
Delicious combination with roast chook. Seems a bit Elizabeth David?
It's amazing how a raw onion is the devil's food, yet becomes heavenly when par-boiled and cooked in a rich sauce. I can almost smell it in the oven from here :-).
Joanne - thanks!
Mother - Very much her sort of thing, although she wouldn't have forgotten the nutmeg.
Cranky - I actually think this would make a lovely centrepiece for a vegetarian roast dinner - spuds and pumpkin on the side.
I could eat the creamy onions out of the pan but the whole dinner looks marvelous too. ;-)
Ohhh simply delicious!
Deb - I think they would make a very nice solo supper!
Kat - thanks!
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