Crispy Chilli Roasted Onion & Garlic Bread

2 whole garlic bulbs

1 medium onion

100g butter, softened

1 tbsp miso paste

1 tbsp Marion’s Kitchen Crispy Chilli oil (plus extra to drizzle)

1 cup grated cheese (mozzarella and parmesan)

1 tbsp honey

1 tbsp chopped parsley

Salt and pepper, to taste

• Preheat the oven to 180°C (fan-forced).
• Chop the tops off the garlic bulbs and onion, leaving their skins on. Place them on a piece of foil, drizzle generously with oil from the Marion’s Kitchen Crispy Chilli Oil jar, and season with salt and pepper. Fold the foil into a loose parcel and roast for 1 hour to 1 hour 15 minutes or until the garlic and shallots are soft, golden, and caramelised. Leave to cool slightly.
• Squeeze the roasted garlic and onion from their skins into a bowl. Add the softened butter, miso paste, Marion’s Kitchen Crispy Chilli Oil, and a pinch of salt and pepper. Mix until smooth and well combined.
• Slice your bread in half lengthways and spread the butter mixture generously over both halves. For extra flavour, cut a few shallow slits into the bread so the butter seeps in.
• Sprinkle it with mozzarella and parmesan cheese, then bake or grill at 180°C for 15-20 minutes, keeping an eye on it so it turns golden and crisp but not burnt.
• Once beautifully golden, drizzle with honey and sprinkle with chopped parsley. Slice and serve warm.