345 kcal
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 345 kcal | (17%) | |
| Protein | 12 g | (24%) | |
| Fat | 26 g | (33%) | |
| Carbohydrates | 20 g | (8%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 4 g | (13%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 4 | medium Red onions split in half horizontally |
| ⅓ cups | olive oil |
| ⅔ cups | dried cranberries |
| ⅔ cups | black currant |
| ¾ cups | Parmesan cheese roughly grated |
| 1 | Leeks washed and finely sliced |
| 1 teaspoon | crushed Red pepper |
| ½ cups | flat-leaf parsley chopped |
| salt | |
| freshly ground Black pepper |
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Directions
1 Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2 Remove a few inner pieces of onion from the onion halves and arrange them cut-side up in a roasting tray.
3 Toss together 50 ml of the oil with the cranberries, blackcurrants, Parmesan, leek, crushed red pepper, half the parsley, and plenty of seasoning.
4 Spoon into the red onion halves and drizzle them with the remaining oil. Roast for 40 - 45 minutes until tender.
5 Remove from the oven and leave to cool briefly before serving on a platter with a garnish of the remaining parsley.
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