Onions with Pecorino Crumble

Cook time 1 hour 15 minutes
Servings 6


3 medium Spanish onions cut into 1cm rounds

2 slices of 2-day-old sourdough, crust removed

100g of speck (or pancetta), roughly chopped

80g pecorino, grated

1 tsp capers

1 clove garlic, minced

2 sprigs of thyme

80ml extra virgin olive oil

Salt and pepper

Onions with Pecorino Crumble


Preheat the oven to 200C.

Line a large tray with baking paper and drizzle over a tablespoon of oil. Place the onion rounds in one single layer and the drizzle over another tablespoon of oil. Season onions lightly with salt and pepper.

Tear the bread and blitz in a small food processor and form a crumb. Place in a bowl. Now add the speck, pecorino, capers, garlic and thyme and blend until it forms a fine crumb. Mix through the bread crumbs, along with remaining oil.

Top each onion round with a small tablespoon of crumb. Pressing down gently. Bake in the oven for 35-40 minutes or until golden.