Serves 6
Directions
- 1Trim the top and bottom of each onion.
- 2Place a little oil in each cup of a muffin pan.
- 3Place an onion into each oiled muffin cup.
- 4Add a little oil to the top of each onion and brush to coat.
- 5Roast the onions in a 400°F oven for 30 minutes.
- 6Melt butter in a pot over heat, then add garlic, thyme, parsley, optional hot calabrese chili, sherry vinegar, salt, and pepper.
- 7Add heavy cream to the sauce mixture and stir to combine.
- 8Pour the cream sauce mixture over the roasted onions in the muffin pan.
- 9If the sauce looks thick, add a touch of stock.
- 10Bake the onions with sauce for an additional 20 minutes.
- 11Test for doneness by piercing an onion with a knife; if it goes in easily, it is done.
- 12Lift the onions out of the muffin pan and serve, brushing with any leftover sauce.
Ingredients
- onion, trimmed of top and bottom
- oil
- butter
- garlic
- thyme
- parsley
- hot calabrese chili (optional)
- sherry vinegar
- salt
- black pepper
- heavy cream
- stock (optional)
Equipment
knifelarge muffin panpastry brushovenpotspoonwooden spoonspatula
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