There’s always something leftover at this time of year; some sort of ingredient hanging around in the fridge that needs using up. I’d bought some baby onions for making a boeuf bourguignon and had half the pack left. I thought about slicing them and lightly pickling them but I then realised I also had some leftover cheese. You can never go wrong with cheese and onion so half an hour later we were tucking into roasted baby onions with cheese on toast.
Ingredients
You will need (for two):
- 12 (ish) baby onions, peeled
- 2 sprigs fresh rosemary
- Olive oil
- Salt and pepper
- 1 tsp sugar
- 4 slices white bread, the crustier the better
- Leftover cheese, grated
Method
Put the onions and rosemary into a baking dish and drizzle over a little oil and salt and pepper. Roll the onions round in the dish so they get well coated in the oil and seasoning.
