Onions on the barbecue are a tried and true favourite. This braised variation is a great one to make while waiting for the barbecue to heat up. Try them next to a snag, or squashed on top of a steak.
500g pickling onions, peeled but still whole
2 tsp golden syrup
375ml beef stock
1 bouquet garni (a small bundle of herbs such as fresh parsley, thyme, rosemary and bay leaf, tied together with string)
salt and pepper, to season
1. Heat your oven, or a lidded barbecue, to 180C fan-forced (200C conventional). Put the onions and butter in a small, ovenproof frying pan and place on either medium heat on the stove or directly on your barbecue hotplate. Cook the onions, shaking the pan regularly for about 10 minutes until lightly browned all over.
2. Add the golden syrup and shake the pan to coat the onions. Add the beef stock and bring to a simmer. Add the bouquet garni and transfer to the oven (or roast with the hood down) for 45 mins to 1 hour, or until the onions are well-browned and the liquid reduced by half and thickened.
Also try: Adam Liaw's carrot and coriander som tam
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.