Grilled endive with onion jam and burrata
This grilled endive with onion jam and burrata will make even the biggest endive skeptics reconsider. Try this amazing recipe from Miljuschka Masterclass Christmas Edition.
Ingredients · Servings 4 people
- 4 heads of chicory
- 4 tablespoons olive oil
- 1 burrata
- 3 tbsp onion jam (recipe below)
- salt and pepper
- 2 sprigs of dill
- 1 kg onions
- 200 g sugar
- 100 ml water
- 1 sprig of thyme
Method · 30 min
- Preheat the oven to 200˚C. Cut the onions into rings and spread them over a baking sheet with a generous splash of olive oil.
- Place the onions in the oven and roast for about 30 minutes, or until the onions start to turn golden brown.
- Transfer the onions to a pan with the sugar, thyme, pepper, salt, and water. Let it simmer gently over medium heat for about half an hour.
- Stir the onion jam occasionally and let the onions become completely soft and sweet.
- Cut the chicory in half.
- Heat a frying pan with a generous splash of olive oil. Fry the chicory in the hot pan until caramelized and browned. Do not turn the heat up too high; the chicory needs some time to cook through.
- Spread the grilled chicory over a dish, spoon a generous amount of onion jam over it, and distribute the burrata in pieces on top.
- Finish the side dish with some olive oil, salt, and the dill.
