Baked onion with maple glaze
6
Easy
20 minutes
40 minutes“Wrapping the onions in clay retains more moisture and intensifies the flavour of the herbs. It’s also a fun way to cook in the coals at your next braai. You can also do sweet potatoes this way. Make sure that the clay you use is food safe. I find mine at craft shops.” – Abigail Donnelly
Ingredients
Method
- 300 g wet clay
- 6 leaves cabbage
- 20 g thyme
- 6 large onions
- 6 bay leaves
- 12 cloves garlic
- 3 T olive oil
- salt, to taste For the glaze:
- 1⁄2 cup maple syrup
- 3 T lemon juice
- 1⁄2 t saffron threads
Method
Ingredients
1. Preheat the oven to 180°C or prepare a braai. Roll out 6 x 15 cm pieces of clay on clingwrap to a thickness of 2 mm. Lay a cabbage leaf on top of each piece of clay and layer with thyme.
2. Top each piece with an onion, bay leaf, 2 garlic cloves and drizzle with oil. Season with salt.
3. Carefully wrap the onions in the clay. If any holes appear, patch them with more clay. Place on a baking tray
or on the coals and bake for 40 minutes.
4. Crack open and remove the onions from the clay and cabbage. Drizzle with the glaze.
5. To make the glaze, heat the maple, lemon juice and saffron.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana
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