From Jamie Oliver’s Christmas Cookbook
Serves 6 as a side
4 large red onions
4 cloves garlic
4 sprigs of fresh thyme
100ml white wine
4 tablespoons creme fraiche
40g Gruyere cheese
20g Parmesan cheese
Preheat the oven to 180C/350F/Gas 4
Peel and quarter the onions, then break the quarters apart into petals.
Place these in a roasting tray (25cmx30cm) and drizzle with 1 tbsp of olive oil and a pinch of sea salt & black pepper.
Peel, finely slice and add the garlic, strip over the thyme leves and toss it all together.
Pour over the white wine, then cover with a tight double layer of tin foil and bake for 1 hour, removing the foil for the last 15 mins.
When the time is up your onions should be starting to caramelise.
Remove the tray from the oven and gently stir in the creme fraiche, then finely grate over the cheeses.
Return to the oven to tick away for another 20-25 minutes or until golden and gorgeous and the onions are starting to crisp up at the edges.
Serve straight away or cool it down ready to flash under the grill later to reheat.
As Jamie says this has a “ballsy flavour that will be the talk of the table” so the wine needs to stand up to it. We had this with Lamb at Xmas which went beautifully with
Bourgogne AOC, (Pinot Noir), Louis Jadot, France if you are pairing it with chicken or turkey then a creamy Chardonnay would be equally delicious
Cape Mentelle Chardonnay, Margaret River (ageing with battonage for 9 months)