Crunchy topped roasted baby onions

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How to make Crunchy topped roasted baby onions

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:50
  • Total Time : 1:05

Ingredients

  • 12 small brown onions
  • 1/4 cup red wine vinegar
  • 1/3 cup Massel chicken style liquid stock
  • 1/4 cup extra virgin olive oil
  • 4 sprigs fresh rosemary
  • 1 sprig fresh bay leaves (see notes)
  • 1/3 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan
  • 25g butter, melted
  • 2 garlic cloves, crushed

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Peel onions. Cut in half crossways. Place onion, cut-side up, in a roasting pan. Drizzle with vinegar, stock and ½ the oil. Add rosemary and bay leaves to the pan. Season onion with salt and pepper. Cover tightly with foil. Roast for 20 minutes.
  • Step 3 Meanwhile, combine breadcrumbs, parmesan, butter and garlic in a bowl (see notes).
  • Step 4 Remove and discard foil. Spoon pan juices over onion. Sprinkle top of onion with breadcrumb mixture. Drizzle with the remaining oil. Roast for a further 25 to 30 minutes or until breadcrumbs are golden and crunchy. Discard bay leaves. Serve.

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