- 4 large onions, sliced into quarters, keeping root intact
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large potatoes, grated
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp wholegrain mustard
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g vegetarian gruyère -style cheese, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 2 large carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
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.
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.
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.