Ingredients

Method

• 8 white onions, unpeeled
• 2 T olive oil
• sea salt, to taste
• white pepper, to taste
• 2 T butter
• 6 sage leaves
• 2 cups cream
• 100 g Parmesan grated, plus extra for serving
• 8 free-range egg yolks
• 8 slices white bread, cut into fingers

Method

Ingredients

1. Preheat the oven to 180°C. Place the onions in a roasting pan, coat with the olive oil and season. Cover with foil and roast for 35 minutes, or until tender.

2. Remove from the oven and allow to cool for 10 minutes. Using a sharp knife, cut the tops off the onions and scoop out the inside, keeping 3 layers intact.

3. Place the onion cups back into the roasting pan. Roughly chop the onion you scooped out and place in a saucepan with the butter. Sauté over a low heat until golden brown. Add the sage and cream and reduce over a low heat until thick. Season.

4. Spoon 2 T sauce into each onion cup and top with an egg yolk. Sprinkle with Parmesan and grill for 5 minutes, or until golden. Toast the bread, then serve with the onions, remaining sauce and extra Parmesan.

Cook’s note: Finish off the onions in the air-fryer at 180°C for 10 minutes.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa