I love this dish! I baked baby onions in a thyme-infused cream and topped with a crumb made from blitzed lean pork scratchings and finely grated Parmesan. When I made this dish for us, we ended up eating them on top of our grilled pork chops: Lush! The peeling of the onions is mind-numbingly annoying and a finicky job, but the results are worth it in the end. Be sure to keep the little root end intact to ensure the onions keep their shape, but use a small, sharp paring knife to trim it close enough that the entire onion is edible. (And don’t jab yourself like I did doing that …. #BloodFest2018)
Place the peeled baby onions in a bowl and drizzle over the olive oil. Toss to evenly coat then transfer to a small, deep roasting dish where they can nestle together in an even layer. Season with salt and white pepper.
Cover the dish with foil and place into the oven for 15 minutes, then remove and set aside while you increase the oven temperature to 180°C / 355°F.
In the meantime, gently warm the cream in a small pan along with three-quarters of the picked thyme leaves. Once warmed through, remove the foil from the dish and pour the mixture over the partially-baked onions.
Once the oven indicates that it has sufficiently heated to 180°C / 355°F, return the dish (uncovered) to the oven for 10 min. In that time, blitz the crackling in a mini food processor and combine with the Parmesan.
After 10 minutes, scatter over half the crumb mixture over the onion and bake for another 10 minutes. The onions should be completely softened, but still holding their shape.
To serve, season with a pinch of Pink Himalayan Salt and freshly ground black pepper. Scatter over the remaining picked thyme leaves.
You will still have leftover crumb mixture to scatter over if you want added crunch.
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Macro Details per serving
Nutritional Information per serving
Calories 154Kcal / 644kJ
Fat 12g of which saturates 5.6g Carbohydrates 5.9g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 4.7g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 5.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in some store-bought pork scratchings)
Soya (may be found in some store-bought pork scratchings)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.