Rosti-filled onions

Rosti-filled onions

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins

Easy

A must for onion lovers, perfect as an accompaniment or the main dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal344
  • fat21g
  • saturates8g
  • carbs31g
  • sugars0g
  • fibre5g
  • protein10g
  • salt1.03g
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Ingredients

  • 4 large onion, sliced into quarters, keeping root intact
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large potato, grated
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp wholegrain mustard
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g vegetarian Gruyère -style cheese, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2 large carrots, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

Method

  1. Heat oven to 200C/fan180C/gas 6. Place the onions on a baking tray, brush with olive oil, season, then cook for about 1 hr until golden and tender.

  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.

  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.

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