This time last year, I looked back over the previous year and decided to make it the year of Less is More and I think I didn’t do too bad. My plan was to spend less on the food bill, more time outdoors, more fun, more laughter and more Beach Hut Cook and you know what, I think I did good. So for this year I’m going to do more of Less is More and even more Beach Hut Cook stuff (more of that to follow over coming weeks).
After positively vegging out over the festive period, mainly because we all fell victim to this nasty cold virus, I am in need of heading outside, we’ve been indoor pirates for days now. I am feeling that I simply couldn’t eat any more and I need to think about how I’m going to use up all the food that I’ve bought and how I’m going to slim down my waistline and credit card.
After checking my cupboards, I found that I had a lot of onions, several sad pieces of cheese and several stale slices of bread so continuing with Less is More I decided to make a nourishing dinner out what I’ve got and boy did is taste/feel good.
Onions au Gratin
(serves 4 well or 6 with something else)
3 large onions, thinly sliced
Salt and ground black pepper
200g cheddar cheese, grated
1 teaspoon dried sage
100g wholemeal breadcrumbs
25g unsalted butter, plus extra for greasing
Preheat oven to 180°C/Gas Mark 4.
Lightly grease a pie dish and start layering with first the onions, then the salt and pepper then the cheese, herbs and finally the breadcrumbs. Keep layering finishing with the final layer being the breadcrumbs. Dot with the butter and place in the oven for about an hour until onions are soft and the top is starting to brown.
Serve either on it’s own, with roasted veg and steamed greens or part of a roast dinner meal.