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- Charred onions with balsamic, walnuts and ricotta
Charred onions with balsamic, walnuts and ricotta
- Sarah Cook
Published: August 20, 2019 at 11:57 AM
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Serves 4-6 as a side
Easy
Total time: 1 hr and 15 mins
+ cooling
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Brush sweet onions in a balsamic honey glaze, bake until tender and serve with dollops of creamy ricotta for an easy veggie side
Gluten free
Vegetarian
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*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
200ml balsamic vinegar
-
75g runny honey
-
2 tbsp olive oil
-
5 onions
peeled
-
1 clove garlic
skin on
-
75g walnuts
-
200g ricotta
-
1 tbsp whole milk
-
a small bunch flat-leaf parsley
½ very finely chopped, ½ roughly chopped
Nutrition: per serving
- kcal436
- fat25.8g
- saturates5.9g
- carbs38g
- sugars33.6g
- fibre5.4g
- protein10.4g
- salt0.2g
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Method
-
step 1
Combine the balsamic vinegar and honey in a small pan and boil fiercely, stirring occasionally, until reduced by 1/2. Mix 3 tbsp of this syrup with the olive oil, and set aside to cool to room temperature.
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step 2
Heat the oven to 160C/fan 140C/gas 3. Heat a griddle pan over a medium heat and slice each onion into 5 thick rounds. In batches, brush the olive oil glaze over both sides of each onion slice and griddle until charred (keep any remaining glaze). When both sides are blackened with griddle marks, transfer to a baking sheet. When all the onions are griddled, season and bake in the oven for 40-45 minutes or until really tender. Add the garlic to the tray for the final 15 minutes.
-
step 3
While the onions are baking, toast the walnuts in a frying pan until browning and fragrant, then cool before roughly chopping.
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step 4
When the onions are done, arrange on a serving platter, and drizzle over the remaining glaze. Put the ricotta in a mixing bowl with the milk, finely chopped parsley and a pinch of salt. Squeeze the soft, roasted garlic from its skin and mash with a fork, then add to the bowl too. Use an electric whisk to beat the ricotta until really smooth.
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step 5
Dollop the ricotta in big spoonfuls over the onions, then scatter over the walnuts and roughly chopped parsley with some more seasoning. Eat just-warm or at room temperature, with crusty bread, or alongside a roasted chicken, if you like.
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Authors
Sarah Cook
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