These are very easy and there’s a lot you can do with them. Soft and sweet with charred edges, they’re good with mashed potatoes, polenta, a plain risotto or an orzo pilaf, and also with grated cheese and a spoonful of crème fraiche inside, or just with a knob of butter (or a flavoured butter).The pangratatto (basically Italian for breadcrumbs) adds a delicious crunch to the onions.They can be either a side dish or a main course.Prep time: 10 minutes | Cooking time: 40 minutesFour to eightFor the pangratatto*Diana's conversions may differ from the standard We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content.
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