Recipe Instructions:
Serves 4
4 medium red onions (about 225g each), peeled, stem-ends trimmed, root-ends trimmed but intact
3 tbsp extra virgin olive oil
Flaky sea salt
300ml water
1 head garlic, outer layers removed to expose the cloves
A small handful of thyme sprigs, plus 1 tsp leaves
125g sausage meat
225ml double cream
1 Preheat the oven to 200C/400F/gas mark 6. Rub the onions with a little olive oil (about 2 tbsp), then sprinkle with salt. Put the onions in a medium casserole or other ovenproof pot with a lid. Place the garlic head in the middle of the onions and drizzle with oil. Scatter the thyme sprigs over the onions, then add 75ml of the water to the pot. Cover and roast in the oven for 50-60 minutes, until the onions are lightly browned and soft enough so a knife slips easily into their centres. Set aside until cool enough to handle.
2 Carefully lift the onions on to a cutting board, leaving the liquid in the pot. Scoop out a few layers from inside each onion and stuff them with 2 tbsp of sausage meat. Add the scooped-out onion to the casserole. (When you add the cream and water in the next step, the liquid should come a little less than halfway up the sides of the stuffed onions.)
3 Squeeze the soft flesh of the garlic cloves into the casserole, and add the thyme leaves, cream, the remaining 225ml water and 1 tsp salt. Bring the mixture to a full boil, add the stuffed onions, sausage-side up, and baste them with the liquid for a minute or so.
4 Return the casserole to the oven for about 40 minutes, uncovered until the sauce is thick, but not gloopy. Baste the onions every 10 minutes or so, until cooked. Taste the sauce and add a little more salt, if you’d like. Bring the pan to the table, spoon a little of the sauce over the top of each onion, and dig in.
