Baked Onions with Somerset Brie and English Bacon

An all British easy weekday supper, roasted onions spruced up with Bramley apples, English Brie and bacon. This is adapted from the latest Waitrose Seasons magazine.

This is one of my submissions for my British Food Fortnight food blogging event. The onions and bramleys were from my mother’s garden in Kent

Ingredients (serves 2)

2 red onions
2 white onions
1 medium Bramley apple
100ml / 4 fluid oz English cider
100g / 4 oz English Brie
100g / 4 oz English Bacon lardons – or chopped bacon – smoked or unsmoked to taste
25g / 1 oz butter
Olive Oil
Salt and pepper

Preheat the oven to GM5 / 190C / 375F

Core and slice the apple and arrange at the bottom of a roasting dish. Trim the roots from the onions, peel and slice vertically into quarters; but not quite down to the base so they remain whole, roll in the olive oil and season with salt and pepper, push some of the butter into each onion and stand upright on the bed of apples. Pour the cider over, cover with foil and roast for around 30 mins.

After 30 mins remove the foil, return the onions to the oven for another 30 mins, basting with the cider juices from time to time.

Divide the brie between each onion and return to the oven for 5 mins to melt. Meanwhile fry the bacon until golden and crispy and scatter over the onions before serving.

Serve with fresh bread and a glass of cider.

Omit the bacon for a vegetarian dish.