Another vegetarian dish to add to your New Year’s Eve party offerings. The contrast of onion and cheese works really well and this will be a hit with all your guests.
Prep time: 15 minutes/Cook time: 105 minutes/Serves: 6
Ingredients:
6 medium red onions, halved
2 tbsp olive oil
85g salted butter, cut into cubes
10g oregano sprigs
3 garlic cloves, finely grated
1 tsp nigella seeds
300g ricotta
crusty bread, to serve
Method:
Heat the oven to 160°C (140°C fan/320°F/gas mark 4). Put the onions cut-side up on a large baking tray, leaving space between each. Drizzle over the oil and dot over 35g of the butter. Season well. Scatter over half the oregano sprigs, then turn the onions over and add 100ml water to the tray.
Roast for 1 hr, then turn the onions over so they’re cut-side up and roast for 30 mins more until caramelised, soft and jammy – a knife should go through them easily. Add a splash of water and scrape up any caramelised bits. Leave to cool slightly.
Meanwhile, melt the remaining 50g butter in a small saucepan over a medium heat, stirring until it starts to brown and smell nutty. Pick the leaves off the remaining oregano sprigs and finely chop, then add to the saucepan along with the garlic, nigella seeds and some seasoning. Cook for 2-3 minutes until fragrant. Remove from the heat and pour into a heatproof bowl or jug.
When you’re ready to serve, season the ricotta lightly with salt, then spread over a large serving platter. Arrange the onions on top, pouring over any roasting juices, then drizzle over the buttery sauce. Serve with crusty bread.
