This is imho a rather strange recipe that I found in my trusty little big cookbook. I tried it out because a) I didn’t have much going on in my fridge b) I didn’t have enough energy to think of anything more complicated c) I’ll try most things once (before I need to eat my words, I said most). Come to think of it – Eat My Words – would have been an excellent name for my blog too. I digress..
Onions. I use onions often in my cooking and I’ve now mastered the method of peeling and chopping. I still cry sometimes because I haven’t gotten round to using a mask (and I think I probably prefer crying).
The thing with onions is that most people avoid them since they feel that the taste is too sharp. However, once cooked the onions will develop a completely different taste, of a sweet and subtle nature.
You will need:
- 2-3 medium onions per person (1 each is enough if you’re having this as a side dish)
- vegetable or chicken stock
- gouda / asagio / cacciotto or any other cheese of your choice
Peel your onions and slice them in half. Place in a shallow dish with about one cm of stock at the bottom. Place in an oven at 180 degrees.
Now you will need to check on them every 5-10 minutes to top up the stock before it dries out. The best would be to prepare about one litre in advance with your cube and top it up as you go along. Remove from the oven when the outer edges of the onions start to brown and top up with cheese.
Bake for just a few more minutes until the cheese melts. Serve hot and prepare the mints..