Serving size: Serves 2
Cooking time: More than 2 hours
Course: Entree

Real Living magazine recipe for baked onions with buffalo mozarella with John Wilson.

INGREDIENTS

1 medium brown onion, skin on
Olive oil
1 tsp brown sugar
1 dried chilli
Garlic
Salt
1 tbsp red wine vinegar
160g buffalo mozzarella (or burrata)
Parsley to garnish

Equipment
Kitchen knife
Chopping board
Baking tray

METHOD

Preheat oven to 180°C (don’t use the fan setting). Prepare onion by thinly slicing off the top and tail, so that it sits flat on the chopping board. Then slice onion in half horizontally.

Drizzle olive oil in the base of a baking tray. Place the 2 onion halves in tray and sprinkle with brown sugar.

Bake onions in the oven for 1 1/2 to 2 hours, turning after an hour, until deep dark-brown and giving in texture.

Remove onions from oven and leave to cool.

Sprinkle with some finely chopped dried chilli, fresh garlic and dress lightly with salt and red-wine vinegar.

Serve at room temperature with buffalo mozzarella (or burrata) and garnish with chopped parsley.