When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Baked Onions with Cheesy Breadcrumbs

Baked Onions with Cheesy Breadcrumbs

Lee Majhen-Todd

Onions, usually used in a dish to add flavour and texture, but they’re amazing as a vegetable all by themselves.

 Baked in the oven surrounded by stock and finished off under a hot grill, the cheesy breadcrumbs end up with a charred top surrounded with a creamy sauce.

I make this dish often as a cheap weeknight side dish to whatever protein I happens to be in the other part of the oven.

 Delicious at room temperature, so perfect for next days meal, making it not only scrumptious, but an side dish that wont break the bank.

Go on, give it a go and enjoy your sweet life!

What You Need

  • 6 Large Onions – Skin removed and roots removed

  • 250ml Chicken Stock – See Tip Box

  • 100ml Double Cream

  • 100g Fresh White Breadcrumbs – See Tip Box

  • 50g Parmesan Cheese - Grated

  • 1 tbsp Olive Oil

  • 1 tsp Dijon Mustard

  • 3 Sprigs of Thyme

  • Salt & Pepper – To Taste

The onions surrounded by stock and sprigs of fresh thyme.

 How It’s Done

  •  Heat the oven to 180c

  • Place the onions cut side down, into a deep oven proof dish.

  • Pour the stock into the dish

  • Add 2 sprigs of thyme to the dish, sitting in the stock

  • Cover the onions with a double layer of foil and seal it tightly around the edges

  • Place the sealed dish in the hot oven and bake for 1 hour 30 minutes until the inions are really soft but they still hold their shape

  • While the onions are cooking, prepare the breadcrumbs

  • Heat the grill

  • Remove the leaves from the third sprig of thyme and give them a rough chop

  • Place the breadcrumbs into a bowl along with the chopped thyme.

  • Pour the olive oil in with the bread crumbs and mix it all together until the breadcrumbs are thoroughly coated

  • Mix in the grated cheese and give it another good mix up.

  • Put a pile of the cheesy breadcrumbs on top of each of the onions

  • Mix together the cream and the mustard and then pour it into the dish

  • Place the onions under the grill for around 5 minutes until the breadcrumbs are a golden brown and the cream mixture is bubbling

  • Serve hot from the dish or the next day at room temperature.

Soft onions covered in cheesy breadcrumbs

Tip Box

  •  Chicken Stock – A stock cube to make the stock or using fresh chicken stock, both work well in this dish.

  • Breadcrumbs – I like fresh breadcrumbs for this dish, but I’ve also used dried ingredients and they work really well too.

Golden breadcrumbs

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