Rosti Filled Onions Recipes

ROSTI WITH BACON, MUSHROOMS AND ONIONS

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

ROSTI-FILLED ONIONS

Steps:

• Heat oven to 200°C
• Place the onions on a baking tray, brush with olive oil, season, then cook for about 1 hr until golden and tender.
• Meanwhile, mix the potato and carrot together, then stir in the mustard and seasoning. Divide the mixture between the onions, then dot the top of each one with a little butter.
• Return the onions to the oven and cook for 15 mins until they are tender. Sprinkle with the cheese, then cook for a further 5 mins until the topping is golden and bubbling.