Dutch Roasted Onions

Serves 4

These are particularly good with roast chicken or pork or can be served on their own with crusty bread for a light meal.

4 Spanish onions
Salt and freshly ground black pepper
50 g/2 oz/1⁄4 cup butter or margarine
10 ml/2 tsp chopped fresh sage
75 g/3 oz/3⁄4 cup Gouda cheese, grated

  1. Cut the root end off each onion but do not peel. Cut a slice off each top, sprinkle with salt and pepper, then put the tops back in position. Line a small roasting tin (pan) with foil and spread with a little of the butter or margarine. Stand the onions in the tin.
  2. Roast in a preheated oven at 180°C/350°F/gas 4 for 2 hours or until the onions feel tender when a knife is inserted in them.
  3. Discard the ‘lids’ and use a knife and fork to peel off the skins. Top with the butter, sage and cheese. Return to the oven for 5 minutes or until the cheese melts.
  4. Transfer to warm plates and spoon the juices over.