Whole deep-fried onion with roasted garlic, parmesan, gruyère and thyme cream

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roasted garlic with cream

  • 1 head garlic
  • 250ml/9fl oz double cream
  • 1 tsp chopped fresh thyme
  • 1 bay leaf
  • 100g/3½oz Parmesan, grated, plus extra to serve
  • 100g/3½oz gruyère, grated

For the deep-fried onion

  • oil, for deep frying
  • 250ml/9fl oz full-fat milk
  • 2 free-range eggs, beaten
  • 200g/7oz plain flour
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp ground black pepper
  • 1 large white onion, peel and slice off the top, keeping the root intact

For the red onion pickle

  • 1 red onion, thinly sliced into rings
  • 50g/1¾oz caster sugar
  • 100ml/3½fl oz white vinegar, any kind

To serve

  • 1 tbsp finely chopped chives
  • 2 spring onions, thinly sliced
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