Serves 4
Young onions about the size of a golf ball - really giant spring onions - are the ones to use for this dish. As you might expect, I use an Irish goat's cheese, the name of which is Gaelic means My Goat. Serve this as a side dish, or a starter or lunch dish with some good country bread. This is something I'd run to the woods with, to eat on my own! - Chef Richard Corrigan
12 young onions
Olive oil
200g soft Irish goat's cheese
1 tablespoon chopped fresh marjoram
2 garlic cloves, peeled and finely chopped
Cayenne pepper
Freshly grated nutmeg
Salt and freshly ground black pepper
- Preheat the oven to 180°C/gas mark 4.
- Trim the roots and green tops from the onions, reserving the green tops. Blanch the onions in boiling salted water for 4-5 minutes, just to soften them. Drain and refresh. Cut each onion in half lengthways.
- Arrange the onion halves, cut side up, in a lightly oiled earthenware baking dish. Seasons with salt and pepper, and drizzle over a little oil just to moisten. Crumble the goat's cheese over the onions, then sprinkle with the marjoram and garlic. Bake for 40 minutes.
- Meanwhile, finely slice the reserved green tops.
- To finish, sprinkle the green onion tops over the cheese together with a good pinch of cayenne and a little grated nutmeg.
- Serve hot.