Caramelized onions with herb dumplings

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. Put the onions, cardamom, half the oil, 30g butter and three-quarters of a teaspoon of salt in a medium baking dish and toss to combine. Roast for about an hour, stirring twice throughout, until the onions have softened and are nicely caramelised.

Step 2

Meanwhile, heat the remaining two tablespoons of oil in a large, nonstick saute pan on a medium heat. Once hot, add the herbs and spring onions, and cook, stirring often, for about 10 minutes. Stir in the cumin and turmeric, cook for 10 minutes more, until the herbs are deeply green and fragrant, then turn off the heat and leave to cool for about 10 minutes.

Step 3

In a large bowl, beat the ricotta, feta, 50g grated parmesan, the egg, a teaspoon of salt and plenty of pepper, until well combined. Add the flour and the cooled herb mixture, and mix again. Refrigerate for about 20 minutes, until the mix has set, then divide into 12 and roll into compact, 45-50g dumplings. Bring a large pot of water to a boil, turn down the heat to a bare simmer, then drop in the dumplings and poach for 10-12 minutes, or until the dumplings rise to the surface and are cooked through. Use a slotted spoon gently to transfer the cooked dumplings to a tray lined with kitchen paper, to dry.

Step 4

paper, to dry.

Step 5

When the onions are ready and hot from the oven, stir in the remaining 70g butter, the saffron and the lemon juice, and turn up the oven to 220C (200C fan)/425F/gas 7.

Step 6

Top the onions with the dumplings, spacing them a little apart, then sprinkle all over with the remaining 10g grated parmesan. Return to the oven for eight to 10 minutes, until everything is bubbling and warmed through, then remove, leave to settle for a couple of minutes, and serve.