I love this dish! I baked baby onions in a thyme-infused cream and topped with a crumb made from blitzed lean pork scratchings (a UK product) and finely grated Parmesan. When I made this dish for us, we ended up eating them on top of our grilled pork chops: Lush! The peeling of the onions is mind-numbingly annoying and a finicky job, but the results are worth it in the end. Be sure to keep the little root end intact to ensure the onions keep their shape, but use a small, sharp paring knife to trim it close enough that the entire onion is edible. (And don’t jab yourself like I did doing that … #BloodFest2018)
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Carbs 5.9g | Fat 12g | Protein 6.2g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Baked Creamy Baby Onions with Crackling Crumb
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Place the peeled baby onions in a bowl and drizzle over the olive oil. Toss to evenly coat then transfer to a small, deep roasting dish where they can nestle together in an even layer. Season with salt and white pepper.
- Cover the dish with foil and place into the oven for 30 minutes.
- In the meantime, gently warm the cream in a small pan along with three-quarters of the picked thyme leaves. Once warmed through, remove the foil from the dish and pour the mixture over the partially-baked onions.
- Return the dish (uncovered) to the oven for 20 min. In that time, blitz the crackling in a mini food processor and combine with the Parmesan.
- After 20 minutes, scatter over half the crumb mixture over the onion and bake for another 10 minutes. The onions should be completely softened, but still holding their shape.
- To serve, season with a pinch of pink Himalayan salt and freshly ground black pepper. Scatter over the remaining picked thyme leaves. You will still have leftover crumb mixture to scatter over if you want added crunch.We enjoyed this as a sauce over pork chops!
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Nutritional Information per serving
Calories 154Kcal / 644kJ
Wheat (may be found in some store-bought pork scratchings - check label)
Soya (may be found in some store-bought pork scratchings - check label)
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