I love this dish! I baked baby onions in a thyme-infused cream and topped with a crumb made from blitzed lean pork scratchings 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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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.
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Calories 154Kcal / 644kJ
Wheat (may be found in some store-bought pork scratchings)
Soya (may be found in some store-bought pork scratchings)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.
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