I have always been a fan of onions, cheese and cream. I first discovered this combination thanks to Jamie's stunning baked onions from Happy Days - onions boiled till tender then stuffed with a creamy cheesey mixture, and wrapped in pancetta or bacon, for anyone who hasn't yet tasted this unbelievably good onion recipe. The recipe for onion gratin in Cook with Jamie looks equally divine and I was sure it would go well with the braised red cabbage described below and with roast pork. To be honest the photo of these onions alone is enough to make anyone go weak at the knees; I have been eagerly anticipating them, but I wanted to cook them with something that they wouldn't overpower and that would allow them to be celebrated in their own right. Roast pork seemed ideal.
The method is easy but the cooking time is quite long. First, quarter 1 red onion per person and then break the quarters into 'petals'. Place in an oven dish and drizzle with olive oil and seasoning, before adding thyme leaves and sliced garlic. Mix, add white wine and cover with a double thickness of foil before baking for 45 minutes in an oven preheated to 200C. Remove the foil and return to the oven for 15 minutes. Lower the oven to 180 , stir creme fraiche into the onions and sprinkle with grated Gruyere and parmesan, before baking for another 15 mins or so until golden.
These onions are, as I anticipated, heavenly. They have masses of flavour and taste fantastic. They also went really well with the roast loin of pork and red cabbage. My plateful, below, was a little piece of heaven in itself. Roast meat is sometimes seen as a bit boring, and meat and two veg probably sounds very oldfashioned - but this was all absolutely delicious and a delight to eat.