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Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

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Brown sugar, orange and smoked salt pecans

Name: Parmesan-baked onions with beans and rustic ciabatta croutons
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: For the onions: ,brown onions, halved (unpeeled) 10,small red onions, halved (unpeeled) 500g,shallots, halved (unpeeled) 250 g,olive oil 2T,sea salt and freshly ground black pepper, to taste ,Woolworths vegetable liquid concentrate stock 2 x 340 ml cartons,garlic, crushed 6cloves,cannellini beans, drained 1 x 400 g can,haricot beans, drained 1 x 400 g can,butter beans, drained 1 x 400 g can,butter, cubed 100 g,For the ciabatta croutons: ,butter 1T,olive oil 1,ciabatta, torn into chunks ¼ loaf,sea salt and freshly ground black pepper, to taste ,Parmesan, grated, for serving

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 free-range egg white
300 g pecans
2 t orange zest
2 T white sugar
1 T brown sugar
1 T smoked sea salt flakes

Method

Preheat the oven to 160°C and line a large baking tray with greaseproof paper.

Whisk the egg white until foamy, then toss the pecans, orange zest, sugar and salt into the egg white, coating well.

Spread the pecans on the tray and bake for 45 minutes or until dry and golden.

Cook’s note: These pecans can be kept in an airtight container for up to a week.

This is a test recipe

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Brown sugar, orange and smoked salt pecans

Brown sugar, orange and smoked salt pecans

Ingredients

Method