Grilled baby onions with cream & basil

Add tender, creamy baby onions to your roast beef this Sunday for a taste of comfort food heaven

  • Prep:20 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 219
  • fat 20g
  • saturates 11g
  • carbs 6g
  • sugars 4g
  • fibre 1g
  • protein 5g
  • salt 0.21g


  • 500g baby onions or shallots
  • 200ml chicken stock
  • 25g butter
  • 1 tbsp plain flour
  • 150ml milk
  • 150ml double cream
  • 2 egg yolks
  • pinch cayenne pepper
  • small grating nutmeg
  • small handful basil leaves, shredded


  1. Simmer the onions in the stock for 30 mins, adding a little water if needed to keep them covered. Meanwhile, in a small pan, melt the butter, then add the flour and cook for 1-2 mins. Stirring constantly, gradually pour in the milk, then the cream, and bring to the boil. When you have a smooth white sauce, remove from the heat. Allow to cool a little before stirring in the egg yolks, spices and seasoning.

  2. Heat grill to high. Drain the onions and lay them in a single layer in an ovenproof dish. Spoon over the cream sauce to cover. Grill for 5 mins until lightly browned, then scatter over the basil before serving.

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