Whole baked red onions with whipped goat’s cheese, pumpkin and buttery spice roasted seeds
These slow-roasted red onions are beautifully tender and sweet, complemented by a creamy, pumpkin-infused whipped goat's cheese. Topped with toasted nuts, it’s an elegant and hearty dish, perfect as a vegetarian starter for the festive season. Serve with sourdough toast for dipping.
Ingredients
Metric
Imperial
Baked onions
- 8 small red onions, peeled and sliced in half
- 2 tbsp of olive oil
- 1 tbsp of balsamic vinegar
- 30g of butter
- 1 sprig of thyme
- 1 sprig of rosemary
- salt and pepper, to taste
Whipped goat's cheese
- 200g of goat's cheese
- 150g of cooked pumpkin, mashed or puréed
- 3 tbsp of double cream
- salt and pepper, to taste
Toppings
- 50g of butter
- 1 tbsp of roasted tomato harissa
- 50g of mixed nuts, such as hazelnuts, almonds, or walnuts, roasted and roughly chopped
- salt and pepper, to taste
- sourdough bread, toasted, for serving
Method
Start by roasting the onions. Preheat the oven to 180°C
Place the red onions in a baking dish, drizzle with olive oil and balsamic vinegar, then dot with butter. Add thyme and rosemary sprigs, then cover the dish with foil. Roast for 45–60 minutes until the onions are soft and jammy. Uncover in the last 10 minutes to caramelise slightly
Meanwhile, make the whipped goat’s cheese. Whisk together the goat’s cheese, pumpkin purée and double cream until smooth and fluffy. Season with salt and pepper to taste. Set aside
- 200g of goat's cheese
- 150g of cooked pumpkin, mashed or puréed
- 3 tbsp of double cream
Melt the butter over a medium heat, then add in the harissa along with the mixed roasted nuts. Let the butter foam and brown, stirring the nuts as you go, then take off the heat and season with salt. Set aside until ready to serve
- 50g of butter
- 1 tbsp of roasted tomato harissa
- 50g of mixed nuts, such as hazelnuts, almonds, or walnuts, roasted and roughly chopped
Spread the whipped goat’s cheese on a serving platter, then place the roasted onions on top and sprinkle with buttery roasted nuts. Serve with toasted sourdough on the side for dipping.
- sourdough bread, toasted, for serving
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