Ingredients
- ½ sweet onion from the Cévennes (about 10–12 cm in diameter), unpeeled
- 1 tsp Breton caramel with salted butter (available in Bertrand's shop)
- 1 knob of salted butter
- 1 pinch of Bertrand salt
- 1 twist of white pepper
- A roasted hazelnut-almond-pistachio mix with a few cranberries
Instructions
- Coat the top of the onion with salted butter caramel and season with salt and pepper. Put the salted butter on top.
- Bake in a small ovenproof dish at 180°C/160°C fan for 35 minutes and then at 150°C/130°C fan for 15 minutes, basting regularly with its juice.
- Use a knife to check for doneness and serve lukewarm with the nuts, cranberries and a scoop of vanilla ice cream. Enjoy with a vodka or ice cider.
Recipe: Bertrand Duchamps
