Recipe by: Hamish Brown, Executive Chef, The George Hotel, Christchurch

4 large red onions
20 Swiss Brown mushrooms
3 cloves garlic (crushed)
1 tbsp chopped thyme
2 tbsp butter
1 tsp lemon zest
1/2 tsp worcester sauce

Roast the red onions in a moderate oven until tender, the time will vary depending on the size of the onion - approx 30 minutes, then cool.
Remove the outside layer of the onion and discard, cut the top 1/3rd of the onion off and set aside.  Scoop out the center of the onion to form a cup.
Chop the onions that you scooped out and saute in 1 tablespoon of butter with the crushed garlic.
Cut the Swiss Brown mushrooms in quarters and add to the onion mix and cook until tender and juicy.
Add the worcester sauce and the lemon zest and cook until most of the moisture has evaporated.  Add the chopped thyme and season well with cracked black pepper and sea salt to taste.
Spoon the mix, while warm, into the onion cups until slightly over filled and place the top back on, brush with melted butter.

Warm in a hot over and serve immediately.

Serve this with a petit mesculen salad and citrus dressing.

Serves 4