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Rosti-filled onions
Easy
Prep:
Cook:
A must for onion lovers, perfect as an accompaniment or the main dish
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- 4 large onionssliced into quarters, keeping root intact
- 2 tbsp olive oil
- 2 large potatoesgrated
- 3 tbsp wholegrain mustard
- 25g butter
- 75g vegetarian gruyère-style cheese, grated
- 2 large carrotsgrated
Nutrition: per serving
- kcal344
- fat21g
- saturates8g
- carbs31g
- sugars0g
- fibre5g
- protein10g
- salt1.03glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Place the onions on a baking tray, brush with olive oil, season, then cook for about 1 hr until golden and tender.
step 2
Meanwhile, mix the potato and carrot together, then stir in the mustard and seasoning. Divide the mixture between the onions, then dot the top of each one with a little butter.
step 3
Return the onions to the oven and cook for 15 mins until they are meltingly tender. Sprinkle with the cheese, then cook for a further 5 mins until the topping is golden and bubbling.
