Tommi spruces up the humble onion in this Spanish tapas dish, cooked on A Cook's Tour of Spain
Serves 4 - 6 as tapas or 3 - 4 as an accompaniment
1. Preheat the oven to 200°C/Gas 6. Peel the onions and trim off the root end so they sit flat. Make a deep cross in the top of each onion – roughly half way through - and poke the garlic inside. Place into a shallow ovenproof dish – it should be a fairly snug fit.
2. Pour the sherry and sherry vinegar over and drizzle with olive oil. Scatter with fresh thyme leaves and season with sea salt and a few grinds of black pepper. Cover tightly with foil and bake for 25-35 minutes until the onions are just softened – test one by piercing with a small knife.
3. Remove the foil, baste the onions with the cooking juices and return to the oven for roughly a further 15 minutes until the onions are tender and lightly browned. Heat a small pan on the hob and fry the pine nuts until golden, adding the ham for the last few seconds of the cooking time.
4. Remove the onions from the oven and top with pieces of blue cheese. Scatter with the pine nuts and ham. Season with ground black pepper, sprinkle with fresh thyme leaves and serve.
© Thomasina Miers
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