Sherry-braised salad onions with 'nduja butter sauce

Name: Sherry-braised salad onions with 'nduja butter sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 125 grams trimmed salad onions; 1 tbsp extra virgin olive oil; 1 garlic; 0.5 tbsp fresh thyme; 60 mls fino sherry; 40 grams 'nduja paste; 30 grams unsalted butter

Prep: 5 minsCook: 15 mins

Prep

5 mins

Cook

15 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

This is one of those dishes that looks fancy enough for dinner guests but honestly takes just twenty minutes from start to finish. Sweet, tender salad onions get caramelized in olive oil then braised in Fino sherry until they're completely soft and jammy. The real magic happens when you finish them with a spicy 'nduja butter sauce that's utterly addictive. Garlic and thyme round out the flavors beautifully, and since onions are packed with antioxidants and fiber, you can feel good about this elegant side dish. Best part? The whole thing comes together faster than you'd expect, making it perfect for weeknight entertaining.

Ella x

Ingredients

Servings:

125 gramstrimmed salad onions
1 tbspextra virgin olive oil
1garlic(finely sliced)
½ tbspfresh thyme(plus extra sprigs to serve (optional))
60 mlsfino sherry((or dry vermouth or dry white wine))
40 grams'nduja paste('Nduja, torn into small pieces)
30 gramsunsalted butter(cubed)

Detail level

Instructions

1
Preheat the oven to 200ºC, gas mark 6. Put the salad onions on a baking tray or in a roasting tin, into which they fit snugly in 1-2 layers. Toss with the oil, garlic and thyme; season. Add the sherry and roast for 5 minutes. Dampen and crumple a piece of baking parchment and place it over the onions; return to the oven for a further 10 minutes.
2
Meanwhile, in a small pan, gently melt the ’nduja and half the butter over a very low heat. Don’t let it bubble or fry as the sauce might split. Remove from the heat and stir in the remaining butter until melted and the sauce is glossy; keep warm. Transfer the onions to a lipped serving plate, pour over any juices from the tin, give the ’nduja sauce one final stir and spoon over the top. Scatter over some extra thyme, if liked.

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