Honey-baked Onion with Bean Mash

Honey-baked onions

1. Set oven to 225°C.

2. Peel and split the onion into two halves and place on a baking sheet with the cut side up.

3. Drizzle oil over the onions and bake for about 35 minutes, until the onion is almost completely soft.

4. Cool in a blast chiller if available. Up to here, the recipe can be prepared the day before.

5. Distribute honey and thyme over the onion and bake for another 3 minutes at 225°C or in a salamander. The colour should be golden brown.

6. Sprinkle with fling salt.

Bean mash

1. Fry onions in olive oil, without the onions taking on colour.

2. Add beans and stir.

3. Pour in the wine and bring to a boil. Reduce until almost all of the wine is cooked into the onion.

4. Pour in the cream and reduce until half remains.

5. Run everything in a mixer until the texture is smooth.

6. Flavour with salt and pepper.

7. Cool in a blast chiller if available. Up to here, the recipe can be prepared the day before.

8. Add the cheese and butter, stirring constantly.

9. Salt and pepper to taste.

Persillade pulled oats

1. Mix the pulled oats, parsley spice and oil on an ink.

2. Bake in the oven at 175°C for 15–20 minutes.

Arrangement

1. Place bean cream on plate.

2. Put on pulled oats, onion, grilled lemon and deep-fried root fruit chips.

Tips!

• The bean can burn easily when heated quickly and at high heat. Before service, heat a saucepan with an estimated amount for the evening or half a saucepan on low heat.

• Want a little crisp? Fry the remaining root peel (potatoes, carrots, parsnip, peas) and top the onion with.