Ingredients
- 6 onions, halved (keep root intact)
- 4 garlic cloves, finely sliced
- 2 tbsp olive oil
- 2 x 400g cans chopped tomato
- 1 tsp sugar
- 85g white breadcrumb
- 125g log goat’s cheese, crumbled
Method
- STEP 1
Heat oven to 220C/200C fan/gas 7. Place onions in a steamer and cook for 20 mins, or until tender.
- STEP 2
Meanwhile, put the garlic and olive oil in a shallow flameproof casserole dish or large frying pan. Gently cook over a medium heat for 1 min, taking care not to let it colour. Tip in the chopped tomatoes, sugar and half a can of water. Simmer for about 10 mins until thickened, then season. Nestle the onion halves, cut-side down, in the sauce and simmer for 5 mins more.
- STEP 3
Transfer to a baking dish if you need, sprinkle over the breadcrumbs and goat’s cheese, then bake for 20 mins, until bubbling and golden.
Recipe from Good Food magazine, March 2012