Ingredients

Method

• 12 whole onions, unpeeled
• 3 T olive oil
• 2 cloves garlic, finely chopped
• 2 T ginger, grated
• 4 anchovies
• 4 T Woolworths miso paste
• 1 cup cream
• 1 cup chicken stock
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Light a fire – you want medium-hot coals. As soon as the coals are ready, make an even layer.

2. Place the onions on the hot coals and roast until blackened all over, turning occasionally. Remove from the
coals and place in a roasting dish.

3. Cover the dish with tin foil and place on a braai grid about 10 cm above the coals. Cook for 10–12 minutes, or until soft when pierced with a knife tip.

4. Place a saucepan over a high heat and add the olive oil, garlic, ginger, anchovies and miso paste. Stir-fry for 2–3 minutes, or until the garlic starts
to brown.

5. Add the cream and stock and mix well. Reduce the heat and cook until reduced by half.

6. Remove from the heat and purée in a blender. Season well.

7. Pour the cream into a serving dish and top with the charred onions. Serve immediately.

Find more onions recipes here

Photographs: Toby Murphy And Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender