1. Preheat oven to 200°C/400°F/6 gas mark. 2. Cook the onions in plenty of rapidly simmering water for about 15 minutes; drain well, cut in half and scoop out about two-thirds of the centre; chop up the inner section of the onions (or mince them in a mini processor) and place the outer rings on a lightly oiled oven tray. 3. Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly sauté them until they are tender; add the grated potato and cook briefly until the potato has softened and started to crisp; sprinkle with salt, ground pepper and thyme, to taste; and add optional, additional herbs (if using). 4. Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little. 5. Then add the eggs and mix until the contents of the pan are well-combined, being careful not to scramble the eggs; check the seasoning and adjust if necessary. 6. Spoon the mixture into the onion rings, sprinkle with a little extra grated Parmesan and cook in the oven for about 15 minutes or until the tops are golden. 7. Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
