2 medium red onions
olive oil
12 oz goats' cheese
2 oz pine nuts
handful of fresh basil leaves
Roast the unpeeled onions for 20 minutes at 400F.
Carefully remove the skin from the part-cooked onions and cut them in half through the root end. Remove a few
inner layers of onions to create a bowl. Brush with a little olive oil and place on a baking sheet.
Chop the goats' cheese into small pieces and place in a bowl with the pine nuts. Bruise the basil with the
handle of a knife to release the flavour, then tear them into the bowl.
Brush a little olive oil onto the fingertips and lightly mix the ingredients together. Place handfuls of the
mixture into the onions. Do not overfill. Store leftover filling in the fridge.
Reduce oven temperature to 350F. Return the onions to the oven for 10-15 minutes, until the cheese has
softened.
Serve (with cheese biscuits, French bread, and glasses of port).
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